Cognac Muffin

Preheat the oven to 160 °C fan and line a muffin tin with paper cases.

Thoroughly mix the flour, chopped hazelnuts, baking powder and baking soda in a bowl.

In a second bowl, beat the egg, sugar, oil, 80 ml cognac and buttermilk until frothy.

Add the flour-nut mixture to the wet ingredients and fold in briefly until just combined.

Fill the batter into the cases (about two-thirds full).

Bake the muffins for about 20–25 minutes until golden brown.

Let the muffins rest for 5 minutes, then remove them from the cases and allow them to cool briefly.

Poke each muffin several times with a toothpick and drizzle about 1 tsp cognac over each one.

Spread the muffins with apricot jam and let them dry for about 2 hours.

Melt the dark couverture and dip the muffins into it; let the glaze set.