Refined bee sting muffins

Ingredients for 12 servings:

• 200 g wheat flour
• 2 tsp baking powder
• 125 g low-fat curd cheese
• 3 tbsp milk
• 4 tbsp oil
• 50 g sugar
• 1 packet of vanilla sugar
• 3 drops butter-vanilla flavoring
• 1 lemon(s), grated peel
• 1 pinch of salt
• 100 g almonds, sliced
• 50 g almonds, sliced, peeled
• 100 g sugar
• 2 tbsp honey, liquid
• 50 g butter
• 1 pinch(s) ground cinnamon

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

For the brittle mixture, roast the almonds in a pan without fat until golden yellow/brown. Remove from the pan and let cool. Melt the sugar in the pan while stirring. Add the honey, butter, cinnamon and the roasted almonds and stir several times. Place on baking paper and let cool. For the dough: Mix the flour with the baking powder. Add the quark, milk, cooking oil, sugar, vanilla sugar, flavoring, lemon zest and salt. Quickly knead into a dough. Then roll out on a floured work surface into a rectangle approximately 35×25 cm. Roughly crush the brittle, spread it on the dough and roll it up tightly from the long side. Cut into 12 slices. Place the dough slices cut-side up in the muffin tin. Bake at 160 degrees Celsius for about 20-25 minutes. After baking, let cool in the tin for 10 minutes, then remove from the tin and let cool on a wire rack.