Quince almond muffins with almond brittle

Ingredients for 12 servings:

• 1 quince(s), peeled, cleanly pitted, coarsely grated
• 80 g almonds, peeled, roughly chopped or almond flakes
• 280 g flour
• 1 tbsp baking powder
• 1 tsp five-spice powder
• 2 tbsp schnapps, fruit schnapps, preferably quince brandy
• 3 tbsp brittle, almond brittle, or a little more
• 1 egg(s)
• 80 g sugar
• 80 g butter or margarine, melted, cooled
• 100 ml cream or condensed milk
• 150 ml apple juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

lightly oriental spiced

Grease a muffin tin and place in the freezer. Mix the first 5 ingredients together with the brittle. In a second bowl, whisk together the egg, sugar, fat, and liquids. Lightly mix in the dry mixture with a wooden spoon until the dry ingredients are moistened. Fill the muffin cups. Bake in a preheated oven at 180°C (160°C fan, gas mark 2) for about 25 minutes. Do the skewer test if necessary. Leave in the tin on a wire rack covered with a damp cloth for 5 minutes; they will then be easier to remove. Remove from the oven and allow to cool further. We like them best when lukewarm, though.