John Myers
Contents
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Ingredients
- 125 g Butter
- 125 g Extra fine sugar
- 1 Vanilla sugar
- 3 Eggs - size M
- 125 g Flour
- 2 tsp Baking powder
- 2 tsp Vanilla sauce powder
- 1 pinch Salt
- 100 g Ground hazelnuts
- 50 g Grated chocolate - whole milk
- 25 g Chopped pistachios
- 200 g Currants from frozen storage
Instructions
- Prepare a 12-well muffin tin with paper liners and preheat the oven to 180 degrees. Place a small vessel with boiling hot water on the bottom of the oven to make the pastry wonderfully fluffy.
- Sift the flour with baking powder and vanilla sauce powder into a bowl and mix with the nuts, a pinch of salt, grated chocolate and pistachios.
- Whip the softened butter with sugar and vanilla sugar until creamy and gradually work in the eggs (each egg for about a minute); then gradually fold in the flour mixture.
- Divide the batter over the 12 muffin molds and place 2 teaspoons of currant on each well, press down a little and bake in the oven for 20 to 25 minutes. Dust with powdered sugar before serving and enjoy with a good coffee.
Nutrition
Serving: 100gCalories: 517kcalCarbohydrates: 44.2gProtein: 6.6gFat: 35.2g
