Hazelnut muffin

Recipe

ingredients	preparation
260g sugar 330g weak flour 20g baking powder	Mix.
130g eggs 180g sunflower oil 310g yoghurt 270g Callebaut Pale Gianduja GIA-144	In a mixer bombine eggs and oil, then add melted chocolate and the yoghurt at 30°C.
Combine the two mixtures. Set overnight at 4°C; then tose in muffin paper cases.
Bake at 190°C for 20 minutes. Let cool. Fill with doppia nocciola filling.