Chobani yogurt muffins made with wholemeal flour and topped with crunchy toasted hazelnuts and a drizzle of honey.
Preheat the oven to 180'C.
Place the hazelnuts on a baking tray and roast in the oven for 10 minutes or until golden brown. This will intensify the flavour. Allow the nuts to cool before blitzing in a food processor with the caster sugar and cinnamon to create a topping for the muffins.
To make the muffins:
Sift the flour into a mixing bowl and stir in the ground almonds, baking powder and cinnamon.
In a separate bowl mix together the eggs and brown sugar. Beat in the yoghurt, then the sunflower oil and finally the honey. Fold this wet mix into the flour. Mix gently to combine all of the ingredients.
Place the muffin cases in the muffin tin.
Spoon the mixture into muffin cases (only fill to 2/3) and then sprinkle on some of the hazelnut crunch. Bake for 20-25 minutes.
The muffins should be golden brown and well risen. Check they are cooked by inserting a skewer into the centre. If it comes out clean the muffins are ready.
Allow to cool and serve.
«For light and airy muffins make sure you do not overwork the mixture once the flour is added. An overworked mixture will make the muffins dense and heavy.»