Florentine muffins

Name: Florentine muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 175 g Butter; 225 g Sugar; 1 pinch Salt; 2 Eggs (size M); 215 g Flour; 100 g ground hazelnuts; 1/2 package Baking Powder; 3-4 Tbsp Milk; 50 g Chocolate flakes; 150 g Whipped cream; 1 package Vanillin sugar; 100 g Cherries; 150 g Hazelnut flakes; 150 g flaked almonds; 7-10 Tbsp Fat and flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

175 g Butter
225 g Sugar
1 pinch Salt
2 Eggs (size M)
215 g Flour
100 g ground hazelnuts
1/2 package Baking Powder
3-4 Tbsp Milk
50 g Chocolate flakes
150 g Whipped cream
1 package Vanillin sugar
100 g Cherries
150 g Hazelnut flakes
150 g flaked almonds
7-10 Tbsp Fat and flour

Directions

1
Cream 125 g butter, 125 g sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix 150 g flour, ground hazelnuts and baking powder. Alternately stir in with the milk.
2
Fold in the chocolate flakes. Grease 12 troughs of a muffin tray and dust with flour. Fill the dough evenly into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes.
3
In the meantime, bring whipped cream, 2 tablespoons of water, 100 g sugar, vanillin sugar and 50 g butter to the boil. Reduce over low heat in an open pot for about 6 minutes. Roughly chop the cherries. Stir in cherries, hazelnut and almond flakes and 65 g flour.
4
Remove the muffins from the oven and quickly cover with the Florentine mixture. Bake the muffins at the same heat for 12-15 minutes. Remove them from the muffins, remove them from the baking trays after 10 minutes and let them cool down on a cake rack.