I’m always intrigued by unexpected ingredients in recipes that you generally wouldn’t dream of blending. I’m still too chicken to experiment with it on my own but when I get across such recipe my excitement, after the initial surprise, is indescribable. I found this one on one of the German food sites I follow. Some turn out amazing and others are disappointing. I speak for myself as I am no qualified food critic and de gustibus non est disputandum – there is no accounting for taste. Hazelnuts are my favorite nuts (huge Nutella lover here) and the idea of combining them with red wine and black pepper (!) in sweet muffins has raised my eyebrows. They turned out pretty good but not exceptional like I think my mountain muffins are, but then again – every man to his taste. If you like weird flavor combinations too I would definitely recommend this recipe. I made a small batch but feel free to double the ingredients, just don’t feed them to your kids. This is a grownup version and alcohol never really evaporates by cooking.
Makes 6 large muffins
1 stick Butter, softened
3 Eggs½ cup Sugar
1 cup all-purpose Flour
2 tablespoons Cornstarch
1½ teaspoon Cocoa powder
1 teaspoon Baking Powder or Cream of Tartar
1 ½ teaspoon Vanilla sugar or Vanilla Extract
½ teaspoon Cinnamon
1 cup ground Hazelnuts
¼ cup chopped Hazelnuts
½ cup mini Chocolate Chips
1 teaspoon Rum
3 tablespoons Red Wine (like Dornfelder)
1 cup powder Sugar
½ tablespoons freshly ground Black Pepper
2 tablespoons Red Wine
Preheat oven to 350 degrees Fahrenheit. Grease or line the muffin tin with paper liners. I used large liners that don’t fit in my muffin tin and I placed them on a cookie sheet. Set aside.
With an electric mixer, beat the butter and sugar until combined. Mix in eggs and vanilla and beat until foamy, about five minutes. Combine all dry ingredients and gradually add to the egg mixture. Slowly pour the red wine and rum and continue to stir to a creamy texture.
Fill the prepared liners three quarters full with the muffin batter. Bake for 30 minutes or until a toothpick inserted in the center comes out either clean or with only a few crumbs clinging to it. Remove muffins from the oven and let them cool down on cooling rack.
Mix all ingredients for the glaze and pour evenly over still warm muffins. Sprinkle with more black pepper if desired or decorate with hazelnuts or chocolate shavings.
This recipe was most viewed and is featured at Sweet and Savoury Sundays
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