Quince – Almond – Muffins with Almond Brittle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
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
Print Recipe
Pin Recipe Instructions
- Grease the muffin tin and place in the freezer.
- Mix the first 5 ingredients together with the brittle.
- 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.
- Fill the muffin hollows.
- Bake in a preheated oven at 180 ° (convection 160 °, gas 2) for approx. 25 min.
- 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.
- We like them lukewarm best.
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