Four nut muffins

Ingredients for 12 servings:

• 250 g flour, type 550 or 405
• 150 g butter
• 150 g sugar
• 70 g sour cream
• 70 g milk
• 2 eggs
• 1 tbsp vanilla sugar
• 1 stalk(s) vanilla pulp, scraped out
• 1 pinch of salt
• 1 tsp baking powder
• 1 tsp baking soda
• 90 g hazelnuts (chopped)
• 50 g almonds (chopped)
• 70 g walnuts (chopped)
• 30 g almond(s) (ground)
• 4 tbsp, leveled hazelnut puree
• 2 tbsp, leveled almond puree
• n. B. Cream, Macadamia Nut-

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for nut lovers

Line a muffin tin with paper baking cups. Melt the butter and let it cool slightly while you mix the flour, baking powder, baking soda, and salt. Combine the milk, sour cream, cooled but still melted butter, and sugar in a food processor, then add the eggs and whisk. Add the 6 tablespoons of nut butter to the mixture and mix. Then quickly stir in the flour mixture in portions and fold in the nuts. Very quickly, spoon the batter into the cups with a tablespoon at a time and bake at 180°C for about 20 minutes. Remove the finished muffins and let them cool briefly. Then carefully heat the macadamia nut spread in the microwave and melt it (in 10-second increments, stirring occasionally). Spread the soft, sweet macadamia nut spread over the muffins with a spoon. Other variations: All nuts are suitable for these muffins, but I wouldn’t use more than three different types for the batter and one type for the topping. Be careful when using peanuts, as they have a very strong flavor. Hazelnut icing, like the kind used for cakes and chocolates, is also a good topping.