Maple Syrup Muffin

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

For the filling, mix 80 g chopped hazelnuts with 60 ml maple syrup and set aside.

In a large bowl, combine Type 405 flour, Type 1050 flour, baking powder, baking soda and the remaining chopped hazelnuts.

In a second bowl, whisk the egg, oil, buttermilk and the remaining maple syrup until frothy.

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

Fill the liners halfway with batter, place 1 tsp of the nut-maple filling in the center of each, and cover with the remaining batter.

Bake the muffins for 20–25 minutes until golden brown and a skewer comes out clean.

Let the muffins rest for 5 minutes, remove them from the tin and cool completely on a wire rack; decorate as desired.