Small muffins with walnut
- 125 g walnut kernel halves
- 1/2 Vanilla pod
- 100 g Butter or margarine
- Salt
- 100 g Sugar
- 2 eggs (size M)
- 100 g flour
- 1 coated TL Baking powder
- 2–3 EL Milk
- 75 g white chocolate
- 24 paper -Backforms
40 minutes
very easy
- 1.
- Roast walnuts in a pan without fat. Take out, let cool and put 24 halves aside. Chop the remaining nuts. Cut the vanilla pod lengthways and scrape out the pulp with the back of a knife.
- 2.
- Mix the fat, salt, vanilla pulp and sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk.
- 3.
- Line 24 hollows of a mini muffin tray with baking tins. Spread the dough over the wells and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 15–20 minutes.
- 4.
- Remove and leave to cool on a wire rack.
- 5.
- Roughly chop the chocolate and melt in a bowl over a warm water bath. Drizzle the muffins with a little chocolate and decorate each with half a walnut kernel. Chill the muffins for about 20 minutes.
1 piece approx:
- 120 kcal
- 500 kJ
- 2 g protein
- 8 g fat
- 10 g carbohydrates
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