Cherry brittle muffins

Name: Cherry brittle muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 100 g crushed almonds; 1 glass (720 ml; separation weight: 350 g) Sour cherries; 150 g soft butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 200 g Sugar; 4 Eggs (size M); 200 g Flour; 50 g Hazelnut brittle; 2 TEASPOONS Baking Powder; 4 TABLESPOONS Milk; 1 TABLESPOON Icing sugar; 7-10 Tbsp Oil; 12 Paper forms; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

100 g crushed almonds
1 glass (720 ml; separation weight: 350 g) Sour cherries
150 g soft butter or margarine
1 pinch Salt
1 package Vanillin sugar
200 g Sugar
4 Eggs (size M)
200 g Flour
50 g Hazelnut brittle
2 TEASPOONS Baking Powder
4 TABLESPOONS Milk
1 TABLESPOON Icing sugar
7-10 Tbsp Oil
12 Paper forms
7-10 Tbsp Aluminium foil

Directions

1
Roast the almonds in a pan without fat, take them out and let them cool down. Drain the cherries. Put the fat, salt, vanillin sugar and 150 g sugar into a mixing bowl and whisk to a creamy mixture with the whisks of the hand mixer. Stir in the eggs bit by bit. Mix flour, almonds, brittle and baking powder and stir in alternately with the milk. Add cherries to the dough.
2
Line a muffin tin (12 troughs) with paper cups and spread the dough in them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Let cool on a cake rack. Melt 50 g sugar in a pan until golden brown. Draw strips on a lightly oiled piece of aluminium foil and let them dry. Dust the muffins with icing sugar and decorate with caramel
3
Waiting time approx. 1 hour