Caramel muffins with walnuts

Name: Caramel muffins with walnuts
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 300 g Sugar; 75 g Walnut halves; 175 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 300 g Flour; 1 package Baking Powder; 50 g Whipped cream; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil; 12 Paper baking cups

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

300 g Sugar
75 g Walnut halves
175 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
300 g Flour
1 package Baking Powder
50 g Whipped cream
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil
12 Paper baking cups

Directions

1
Caramelise 125 g sugar and 4-5 tablespoons of water in a pan until golden brown. In the meantime lightly oil a piece of aluminium foil. Stir the walnuts into the caramel. Smooth the walnut caramel on the aluminium foil, pulling caramel threads. Let it cool down.
2
Roughly chop half, put the rest aside for decorating. Cream the fat, 175 g sugar, salt and 1 packet of vanilla sugar with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in the cream alternately. Mix in chopped nuts. Line 12 hollows of a muffin tin with one paper baking tin each. Spread the dough evenly in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven and let cool on a cake rack.
3
Mix in chopped nuts. Line 12 hollows of a muffin tin with one paper baking tin each. Spread the dough evenly in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven and let cool on a cake rack. Decorate with caramelized walnuts
4
1 hour waiting time