The light whole grain cocoa and hazelnut muffins are soft and fragrant.
Make them heart-shaped for special occasions from Valentine’s Day to Mother’s Day or Father’s Day to Grandparents’ Day.
They are simple in ingredients and procedure: irresistible and light water-based cocoa and hazelnut muffins.
Cocoa and hazelnut muffins without butter, milk, and eggs
• Without butter for hyperglycemia.
• Without milk and eggs for personal taste.
I recommend preparing this type of batter in small quantities and consuming them within one or two days to best enjoy their characteristics because they naturally tend to lose fragrance due to the absence of certain ingredients.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1/3 cup hazelnuts (or chopped hazelnuts)
- 3/4 cup whole grain durum wheat semolina, stone ground
- 1 tsp baking powder
- 2 tbsp whole coconut sugar (or 2-4 drops of liquid sweetener)
- 2 tbsp unsweetened cocoa powder
- 2/3 cup water
- 1 1/3 tbsp sunflower seed oil
Suggested Tools
- 1 Chopper or Mixer
- 1 Bowl
- Food scale
- 1 Spoon
- Spoons measuring set
- 1 Strainer
- 1 Spatula silicone
- 1 Glass measuring
- 12 Molds muffin
- 1 Baking sheet 25×29 cm
Preparation
Pour the hazelnuts into the mixer and chop [or use chopped hazelnuts].
Pour into a bowl:
• 3/4 cup of whole grain semolina;
• 1 tsp sifted baking powder;
• 2 tbsp sifted whole coconut sugar [also add the part that does not pass through the sieve] or the sweetener you usually use;
• 2 tbsp sifted unsweetened cocoa powder;
• the chopped hazelnuts;
and mix with a silicone spatula.Pour into a measuring glass:
• 2/3 cup of water [or milk or plant-based milk];
• 1 1/3 tbsp of sunflower seed oil;
and quickly emulsify the two liquids.Transfer the liquids into the bowl with the dry ingredients and mix with a silicone spatula until you get a soft, creamy, homogeneous batter without lumps.
Prepare muffin molds [I used 12 small heart-shaped ones] and place them on the baking sheet that will go into the oven.
Divide the batter among the molds: about 1 tablespoon or a 7.5 ml measuring spoon per mold.
Divide any remaining batter among all the molds.
Briefly preheat the oven.
Bake at 350°F for 5 minutes in a convection oven.
Lower the temperature to 330°F and bake for another 20 minutes.
Temperatures and times may vary from oven to oven.Let the muffins rest in the turned-off oven for a few minutes before taking them out.
Your light whole grain cocoa and hazelnut muffins are ready.
As Professor Enzo Bonora generally suggests
It is important, in any case, to build experience on the impact of this and all other foods on blood glucose in the presence of diabetes. This means measuring before and two hours after eating it. Preferably more than once to get more reliable information. If the glycemic increase is contained [less than 50 mg], you can put a ‘green sticker’ on that type of food. Otherwise, it’s better to let it go.
Variations
Keep in mind that:
• These are water-based batters;
• The absence of sugar affects their structure.
Therefore, my advice is to avoid modifying the ingredients.
FAQ (Frequently Asked Questions)
With what flour can I replace whole grain semolina?
As mentioned above, especially for the type of semolina/flour used.
Possibly:
• semolina and flour glycemic index.Why without butter, milk, and eggs?
• Without butter for hyperglycemia.
• Without milk* and without eggs for personal taste.
* if you prefer, you can replace water with milk or plant-based milk.How to store homemade muffins?
I recommend preparing this type of batter in small quantities and consuming them within one or two days to best enjoy their characteristics because they naturally tend to lose fragrance due to the absence of certain ingredients.
Store the muffins inside a tin or glass container with an airtight lid.
The muffins can be stored for 1-2 days.
