Caramel nut muffins
easy
60 mins
60 mins
Ingredients
- 125 g Dark chocolate coating
- 15 (approx. 150 g) soft caramel sweets
- 100 g Walnut kernels
- 125 g Butter or margarine
- 125 g demerara sugar
- 1 package Vanillin sugar
- 3 Eggs (size M)
- 250 g Flour
- 1 package Baking Powder
- 6 (approx. 60 g) soft caramel sweets and
- 6 Walnut kernels to decorate
- 24 Paper baking cups
- 1 small freezer bag
Directions
- 1
Coarsely chop 75 g of chocolate coating and melt on a hot water bath. Leave to cool slightly. Dice 15 caramel sweets (sixths). Coarsely chop the walnut kernels. Cream soft fat, sugar and vanilla sugar.
- 2
Stir in eggs one by one, alternating with 3 tablespoons of flour. Then add the liquid chocolate coating while stirring. Mix remaining flour and baking powder and stir in briefly. Fold in caramel sweets and walnuts. Place 2 paper baking cups in each of the 12 recesses of a muffin baking tray and spread the dough evenly with a tablespoon. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. Let the muffins cool down. Roughly chop the remaining chocolate coating and melt on a hot water bath. Put them in a freezer bag, cut off a small corner and stick either a caramel candy or a walnut half on each muffin.
- 3
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. Let the muffins cool down. Roughly chop the remaining chocolate coating and melt on a hot water bath. Put them in a freezer bag, cut off a small corner and stick either a caramel candy or a walnut half on each muffin. Decorate with chocolate strips and let them set. Makes 12 muffins
Nutrition Facts
400 kcal
46 g
21 g
6 g
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