Giotto muffins

Name: Giotto muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 50 g crushed hazelnuts; 200 g firm nut nougat mass; 325 g Flour; 175 g Butter or margarine; 150 g demerara sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 1 package Baking Powder; 4-5 Tbsp Milk; 24 (approx. 100 g) Giotto balls; 1-2 TEASPOONS Icing sugar; 24 paper baking cups

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

50 g crushed hazelnuts
200 g firm nut nougat mass
325 g Flour
175 g Butter or margarine
150 g demerara sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
1 package Baking Powder
4-5 Tbsp Milk
24 (approx. 100 g) Giotto balls
1-2 TEASPOONS Icing sugar
24 paper baking cups

Directions

1
Roast the hazelnuts in a pan without fat, take them out and let them cool down. Finely dice the cooled nougat mass, mix with a tablespoon of flour and refrigerate. Put the fat, sugar, vanilla sugar and salt into a mixing bowl and whisk with a hand mixer until foamy.
2
Stir in the eggs one by one. Mix the rest of the flour and baking powder and stir in briefly together with the milk. Add nougat cubes and 3/4 of the roasted hazelnuts to the dough. Place 2 paper baking cups in each of the depressions of a muffin tin (12 depressions of approx. 125 ml capacity) and spread the dough evenly in them with a tablespoon.
3
Press approx. 2 Giotto balls onto each muffin and sprinkle with the remaining hazelnuts. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Let them cool down on a cake rack and serve dusted with icing sugar.