Nut muffins

Ingredients for 1 servings:

• 2 eggs
• 90 g butter, soft
• 90 g sugar
• 1 pinch of salt
• ½ tsp cinnamon
• 3 tbsp rum
• 3 tbsp milk
• 100 g hazelnuts, ground
• 60 g flour
• 1 tsp, leveled baking powder
• 100 g powdered sugar
• ½ tsp cinnamon
• 4 tbsp rum

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very juicy and long-lasting

Separate the eggs. Beat the egg whites until stiff. Whisk together the fat, sugar, and salt until frothy. Stir in the egg yolks one at a time. Add the cinnamon and rum. Mix the hazelnuts, flour, and baking powder and stir into the egg-fat mixture. Then carefully fold in the beaten egg whites. Line a muffin tin with paper baking cups and pour the batter into them. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes (cover with baking paper after 15 minutes if necessary to prevent the muffins from getting too dark). Let cool slightly after baking. Make a glaze from about 100g of powdered sugar, 1/4 teaspoon of cinnamon, and 3-4 tablespoons of rum and coat the muffins with it. Makes enough for about 12 muffins. Note: These muffins taste particularly delicious after the second day and store well—if they even get that “old” at all.