Best dessert and baking recipes from TASTE Magazine

Cake recipes

Cereal milk cake (Strawberry Pops cake)

35 minutes

Biscuit recipes

Sweet profiteroles with créme pâtissière and caramel

1 hour 20 minutes

Sweet treat

Home-made scorched marshmallows

15 minutes

Cake recipes

Pea cake with lime icing

1 hour 10 minutes

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.

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Mom’s Nutella-and-hazelnut muffins

Mom’s Nutella-and-hazelnut muffins

Ingredients

Method