Mini muffins à la Toffifee

Ingredients for 1 servings:

• 100 g butter or margarine
• 100 g sugar
• 250 g flour
• 200 g crème fraîche
• 2 eggs
• 2 tsp, leveled baking powder
• 2 tbsp sauce (caramel sauce or syrup)
• possibly unsweetened cocoa powder for coloring
• 3 tbsp Nutella or other hazelnut spread
• 48 g hazelnuts, whole
• 100 g dark chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Homemade muffins, whose composition is reminiscent of the popular chocolates

Mix a heavy base batter from butter, sugar, flour, crème fraîche, eggs, and baking powder. Then take about a third of the batter and mix it with caramel sauce or syrup, possibly coloring it with cocoa powder. The batter should ultimately have a caramel color, like the outside of the Toffifees, and be very thick. If necessary, stir in a little more flour. Mix the remaining two-thirds of the batter with the hazelnut-nougat spread until it takes on a nice, even dark chocolate color. This batter should be softer than the other. Now first fill about half a teaspoon of the light caramel batter into each mini muffin case and spread it up the sides. Place a hazelnut in each case and cover each with about half a tablespoon of the dark nougat batter. Bake the muffins at 160°C (fan oven) for about 15-20 minutes. Carefully check the muffins are done with a wooden skewer (the hazelnut is in the center!), then remove them from the oven and let them cool. Melt the chocolate over a pan of simmering water and spread a dollop of it on each muffin. The specified amount makes 48 mini muffins.