Cocoa heart muffins

Using 2 teaspoons of hazelnut & cocoa spread, fill 8 cavities of an ice cube tray.

Leave to set in the fridge for at least 1 hour.

In a bowl, mix the dry ingredients (flour, sugar, salt, etc.).

In another bowl, mix the liquid ingredients (milk, yogurt, etc.).

Add the liquid ingredients to the dry ingredients, mix without completely smoothing the dough.

Line muffin tins with paper liners.

Pour a tablespoon of muffin batter.

Place 1 ice cube of spread in the center then cover with a second spoonful of muffin batter.

Sprinkle with chopped hazelnuts. Bake for 20 minutes at 180°C.