Giotto – Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g hazelnuts, chopped
- 330 g flour
- 200 g nouat
- 175 g butter
- 150 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 4 egg (s)
- 1 packet baking powder
- 6 tablespoon milk
- 12 piece (s) confectionery (Giotto balls)
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- Roast the hazelnuts in a non-oiled pan until golden brown and allow to cool.
- Cut the nougat mixture into small cubes and sprinkle with a little flour. It is best to put it in the cold in between, otherwise everything will stick together.
- Mix butter, sugar, vanilla sugar and salt in a bowl until creamy. Add eggs one at a time. Mix the flour with baking powder and then add to the bowl. Add milk and stir briefly so that all dry and moist ingredients are mixed together.
- Add the hazelnuts and nougat cubes and fold in carefully.
- Line a muffin tin with paper liners and pour in the batter. Now place 1 Giotto ball on each muffin mold and press it well into the dough, otherwise the top will be too dark.
- Preheat the oven to 200 ° C top / bottom heat and bake the muffins for about 25-30 minutes.
- Let cool down a little and take out of the mold. Sprinkle with powdered sugar before serving.
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