Spice muffins

Ingredients for 12 servings:

• 100 g butter
• 3 eggs
• 150 g sugar (brown if desired)
• 200 g yogurt, pure
• 200 g flour
• 2 tsp baking powder
• 100 g hazelnuts or almonds
• 2 tbsp candied lemon
• 2 tbsp raisins or sultanas
• 2 tsp cinnamon, (or even better 1 tsp cinnamon + 1 tsp gingerbread spice)

Instructions

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

Melt the butter and let it cool. First, beat the eggs and sugar until fluffy, then whisk all the wet ingredients thoroughly. Chop the nuts and candied lemon peel in a blender or grind them completely (a few pieces don’t matter). Then mix all the dry ingredients thoroughly. Add a pinch of salt, if desired. Briefly mix into the wet mixture until everything is combined. Grease a muffin tin and dust with flour/breadcrumbs/ground nuts – or line with paper baking cups. Divide the muffin batter into the holes. Bake at approximately 180°C for about 20-25 minutes. Dust with powdered sugar, if desired, or cover with cinnamon, nut, rum, chocolate, or other glaze. Variations: If you don’t like candied lemon peel and raisins, use grated chocolate instead – but just fold in, don’t mix in. If you like cinnamon, you can use a little more – depending on your taste.