Quince – Almond – Muffins with Almond Brittle

Summary

Ingredients

• 1 quince (s), peeled, neatly pitted, coarsely grated
• 80 g almond (s), peeled, rouhly chopped or almond slivers
• 280 g flour
• 1 tablespoon baking powder
• 1 teaspoon five-spice powder
• 2 tablespoon schnapps, fruit schnapps, preferably quince brandy
• 3 tablespoon brittle, almond brittle, or a little more
• 1 egg (s)
• 80 g suar
• 80 g butter or mararine, melted, cooled
• 100 ml cream or condensed milk
• 150 ml apple juice

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Instructions

1. Grease the muffin tin and place in the freezer.
2. Mix the first 5 ingredients together with the brittle.
3. In the second bowl, whisk the egg, sugar, fat and the liquids together, briefly mix in the dry mixture with the wooden spoon until the dry mixture is moist.
4. Fill the muffin hollows.
5. Bake in a preheated oven at 180 ° (convection 160 °, gas 2) for approx. 25 min.
6. Leave for 5 minutes in the tray on the grid, which is covered with a damp cloth, it will then come off easier. Take out and let cool down further.
7. We like them lukewarm best.