Nut Rolls – Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the dough:
- 200 g quark
- 50 grams sugar
- 3 tablespoon oil
- 5 tablespoon milk, approx.
- 200 g flour
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
For the filling:
- 25 g butter, soft, approx.
- 2 tablespoon sugar
- 100 g nuts, round or chopped
- 1 teaspoon cinnamon, to taste
- 2 tablespoon light jam
- 2 tablespoon water
Print Recipe
Pin Recipe Instructions
- Grease a muffin tin or display it with paper liners.
- Mix the quark with sugar, oil and initially only 3 tablespoons of the milk. Mix flour with baking powder and baking soda and mix in. Knead in enough milk to make a smooth, possibly slightly sticky dough.
- In the meantime, preheat the oven to 200 ° C top / bottom heat.
- Roll out the dough on a well-floured work surface about ½ cm thick into a rectangle. One of the side lengths should be approx. 30 cm!
- Now spread the butter over the surface of the dough as evenly as possible. Mix the nuts with the sugar and cinnamon and sprinkle over them.
- Roll up firmly from the 30 cm wide side and cut (with a slightly damp knife) into 12 approx. 2.5 cm thick slices.
- Place in the prepared molds with the nicer cut surface facing up.
- (Possibly straighten the surface with your fingers if it was pressed together while cutting.)
- Then bake in the preheated oven for about 15 minutes until the surface turns a nice golden yellow.
- Bring the jam to the boil with the water. Place the snails on a wire rack and apricot them with them.
- Taste very good both warm and cold!
- Can of course be varied with different types of nuts, different jams, etc.
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