Ferrero rocher muffins

We make the date paste (we soak them for 15 minutes in hot water and grind everything).

Preheat the oven to 180 degrees with heat up and down.

Mix in a bowl the ground oats, the yeast and 50 grams of previously crushed hazelnuts (to be like flour).

In another bowl, mix the eggs, yogurt, date paste and hazelnut cream (you can also make it by grinding the hazelnuts until they are like cream).

Pour the dry ingredients into the bowl of the wet ingredients and integrate. Pour the batter into muffin pans.

Bake for 15 minutes or until a toothpick comes out clean.

Let the muffins cool and prepare the chocolate.

Crush 40 grams of hazelnuts (to be chopped, not like flour), and melt the chocolate in the microwave at 30" intervals so that it does not burn.

Mix the chopped hazelnuts and chocolate, dip the muffins in the mixture, let it cool and it is ready to enjoy!