in Recipes

Nut muffins with different fruits

updated

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Ingredients for 12 servings:

  • 100 g spelt flour type 630
  • 250 g hazelnuts, ground
  • 150 g sugar
  • 2 eggs
  • 150 g oil, neutral, e.g. rapeseed oil
  • 1 pinch of salt
  • 2 tbsp milk
  • 2 tsp baking powder
  • 4 bunches of currants, red
  • 8 Greengage
  • 20 raspberries
  • Powdered sugar for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Combine all the batter ingredients in a slightly thin batter. Line a muffin tin with paper baking cups and divide the batter evenly among the cups. Now arrange the currants on four muffins, the greengage halves on four, and the raspberries on the remaining four, pressing the fruit lightly into the batter. Bake in a preheated oven at 175°C (top/bottom heat) for about 30 minutes (test with a toothpick). Once cooled, remove from the tins and sprinkle with powdered sugar.

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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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