in Dessert Recipes

Crunch muffins

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Ingredients for 12 servings:

  • 80 g cornflakes
  • 40 g oat flakes
  • 50 g hazelnuts, ground
  • 180 g flour
  • 2 tsp baking powder
  • some baking soda
  • 1 tsp cinnamon
  • Salt
  • 1 egg(s)
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 100 g butter
  • 2 tbsp lemon juice
  • 250 g buttermilk

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 175°C. Line the muffin tin with paper baking cups. Crumble the cornflakes and place them in a bowl, mix with the oats and nuts. Add the flour, baking powder, baking soda, cinnamon, and salt and mix to combine. Melt the butter in a small saucepan and let it cool. Whisk the egg with the sugar and vanilla sugar. Add the cooled butter, lemon juice, and buttermilk to the egg mixture and stir in. Gradually add the flour mixture to the egg mixture and stir gently until a thick batter forms. Pour the batter into the muffin tins and bake in the oven for about 20-25 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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