Hannah Lewry, Author at Woolworths TASTE

Braai recipes

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

15 minutes

Braai recipes

Home-made smoky BBQ marinade and basting sauce

5 minutes

Sweet treat

Home-made scorched marshmallows

15 minutes

Breakfast recipes

Rösti topped with lemon-marinated feta and sardines

50 minutes

Cocktail recipes

Dark and stormier

Mom’s Nutella-and-hazelnut muffins

Serves Makes 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

350 g self-raising flour
1⁄2 t bicarbonate of soda
50 g cocoa
100 g brown sugar
125 g butter, melted
2 free-range eggs, lightly beaten
1 cup buttermilk
3–4 T milk
1 cup Nutella
100 g hazelnuts, roughly chopped

Method

Preheat the oven to 200°C.

Sift the dry ingredients into a bowl and mix. Add the butter, eggs, buttermilk and mix until combined. Add the milk to make a sticky dough.

Spoon into a greased 12-hole muffin pan, filling each mould about a third of the way. Add a generous teaspoonful (don’t be shy) of Nutella, then another spoonful of batter to cover. Top with the hazelnuts and bake for 15 minutes, or until risen. They should be slightly gooey.

Cook's note: This muffin recipe was my mother’s secret weapon when we were growing up. She made them for every school bake sale and generally used them to bribe us into our best behaviour, which worked every time.

Browse more muffin recipes here

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Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Recipes & Articles by Hannah Lewry

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Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

Home-made smoky BBQ marinade and basting sauce

Home-made honeycomb

Home-made scorched marshmallows

Rösti topped with lemon-marinated feta and sardines

Dark and stormier

Baked beans on toast with chorizo

Chilli-pineapple piña colada

Potato-crusted baked hake with smashed peas

Mom’s Nutella-and-hazelnut muffins

Mom’s Nutella-and-hazelnut muffins

Ingredients

Method