Banana Muffins with Roasted Hazelnuts

Still in Dalarna! We'll go back home tomorrow though, and enjoy our second week of vacation right at home. Today, we're off to Rättvik's yearly market, a very big event up here.

I made these muffins last week, and they are indeed great so I have to share the recipe right away. Hope you like them! The recipe is from the great site dagensmuffin.se (the daily muffin - sorry, just in swedish).

Banana Muffins with Roasted Hazelnuts
makes 14 normal-sized muffins

125 g butter, room temperature
150 ml sugar (about 0.6 cups, or about 130 g)
50 ml golden syrup
2 eggs
50 ml thick yogurt (turkish or greek style)
350 ml flour (about 1.4 cups or 200 g)
2 tsp baking powder
1 tsp vanilla sugar (or vanilla extract)
1 tsp cinnamon
2 large and very ripe bananas, mashed
150 g dark chocolate, chopped
80 g toasted hazelnuts, chopped

Preheat the oven to 200°C. Toast the hazelnuts for 5-10 minutes. Rub in a towel until most of the peels fall off, and chop roughly.

Mix flour, baking powder, cinnamon and vanilla sugar (if using). Stir in the chocolate and the nuts.

Beat butter, sugar and golden syrup until fluffy, and add the eggs. (And if using vanilla extract, add that now.) Stir in yogurt, banana, and finally all the dry ingredients. Don't overmix.

Dollop into muffin tins, and bake for 15-18 minutes or until the muffins are baked through with golden tops.

Bananmuffins med
choklad och rostade hasselnötter