Chocolate-Hazelnut Chunk Muffins

Aand the muffin saga continues, with today's foray into chocolate-hazelnut studded muffins.



Aren't they pretty? okay, maybe not pretty per se, but they look pretty inviting. haha. i think it's just chocolate in general that has the ability to make everything look inviting/enticing.
So why chocolate-hazelnut chunk? basically because i bought a square of riter-sport milk chocolate hazelnut and didn't feel like eating it like that. it was actually a toss-up between daim-studded muffins and choc-hazelnut, but i figured those hard caramel pieces in daim wouldn't taste very good after being baked. so, chocolate hazelnut it was.

the muffin recipe is basically the same as the jam one, with some changes

Ingredients:
75g butter, melted
3/4 cup (plus a bit) milk
1 egg
1/4 tsp vanilla essence
1 1/4 cup self-raising flour
a bit less than 1/4 cup caster sugar (the smallest measurement my cup has is 1/4, but less than that, cos of the chocolate..somewhere between 1/8 and 1/4 cup)
1 slab of Riter-Sport Milk Chocolate and Hazelnut, room temperature

Preheat oven to 180°C.
-Cut up the chocolate into smallish chunks, and place aside.
-Whisk together milk, egg and vanilla essence.
-Sift SRFlour into bowl, and mix the sugar in, then make a well in the middle.
-Pour the melted butter and the milk mixture in and mix. Whilst still lumpy, add in the chocolate and continue to mix, but be careful not to overmix.
-Ladle into muffin tins, almost to the top, then bake until they rise and turn golden brown.
(I can't really give you very detailed/specific instructions for baking time, since i use a microwave oven, but it's pretty obvious when they're done).
-Remove and place onto cooling rack, drizzle with tempered chocolate if desired. (or if, unlike me, you have extra plain chocolate to melt)

i suggest eating one whilst it's still fresh from the oven, or toasting it when you want to eat it, because when the chocolate is all nice and melty, mmmmm-mmmm-good. haha.

yumm.