Summary

Ingredients

• 80 g nouat (nut nouat)
• 250 g flour
• 50 g nuts, round
• 3 teaspoons baking powder
• 1 egg (s)
• 80 g suar
• 60 ml oil
• 150 g sour cream
• 130 ml buttermilk
• 12 sweets (toffifees)
• 100 g couverture, hazelnut

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Instructions

1. Preheat the oven to 180 degrees. Melt the nougat in a water bath and let it cool down a little. Prepare a dough from all the ingredients (without toffifees) and fill it halfway into paper cases in the muffin baking tin. Place a toffifee on each and fill up with the rest of the batter. Bake for about 20 minutes and cover with couverture.