Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, combine the flour, ground hazelnuts, baking powder, salt, and black pepper. Mix well to ensure the baking powder is evenly distributed.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, and olive oil until smooth. Stir in the grated celeriac, grated Parmesan, and fresh thyme.
Step 4: Mix the Batter
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix, as this can make the muffins dense. Fold in the chopped hazelnuts for added crunch.
Step 5: Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle a few extra chopped hazelnuts on top for decoration and extra texture.
Step 6: Bake
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
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