Buttermilk muffins with walnut crumbles

Name: Buttermilk muffins with walnut crumbles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 75 g Walnut kernels; 175 g lactose-free butter; 150 g Sugar; 275 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp pulp of 1/2 vanilla pod; 3 Eggs (size M); 1/2 package Baking Powder; 2 TABLESPOONS Cocoa; 75 ml lactose-free buttermilk; 2 medium-sized bananas; 2 TEASPOONS Lemon juice; 25 g lactose-free chocolate; 7-10 Tbsp Flour; 12–24 Paper baking cups; 1 small freezer bag

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

75 g Walnut kernels
175 g lactose-free butter
150 g Sugar
275 g Flour
7-10 Tbsp Salt
7-10 Tbsp pulp of 1/2 vanilla pod
3 Eggs (size M)
1/2 package Baking Powder
2 TABLESPOONS Cocoa
75 ml lactose-free buttermilk
2 medium-sized bananas
2 TEASPOONS Lemon juice
25 g lactose-free chocolate
7-10 Tbsp Flour
12–24 Paper baking cups
1 small freezer bag

Directions

1
Grind 25 g walnuts in the universal chopper. Knead ground walnuts, 50 g butter, 25 g sugar, 75 g flour and 1 pinch of salt to form crumbles. Chill for about 30 minutes.
2
Cream 125 g butter, 125 g sugar, 1 pinch of salt and vanilla pulp. Stir in eggs. Mix 200 g flour, baking powder and cocoa, stir in with buttermilk
3
Coarsely chop 50 g walnuts. Peel and slice the bananas and sprinkle with lemon juice. Fold nuts and bananas into the dough. Line the hollows of a muffin tray (12 hollows) with 1-2 paper baking cups each. Spread the dough in them. Sprinkle crumbles over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let them cool down
4
Roughly chop the chocolate, melt it and put it into a freezer bag. Cut off a small corner and spray thin chocolate lines over the muffins. Let dry for about 30 minutes
5
waiting time approx. 1 1/2 hours