This recipe on these muffins gives an amazing taste and moist texture I have found in a small recipe book, which I got along with the weekly magazine "Alt for damerne" (Bagetillæg 07 2013). I must admit, that I only brought the magazine in order to get this small baking booklet !!! I will only buy a weekly magazine, if I get a book, interesting recipe booklet or DVD as part of the package !!!!
I did not make any changes to the original recipe.
I find the recipe to excellent to bake during Autumn time, as they contain both hazel nuts and pears, which is some of the produce, which you can harvest during Autumn.
Muffin with hazel nuts and pear: - 25 muffins
- 300 g butter - soft
- 400 g sugar
- 1 vanilla pod - the vanilla corns
- 4 egg - room temperature
- 300 g (cake) wheat flour
- 100 g hazel nuts
- 1 teaspoon baking powder
- 1 teaspoon cardamon
- 1/4 teaspoon salt
- 100 g boiling hot water
- 100 g sour cream - 38% fat
- 3 pears
- Heat up the (conventional) oven to 175'C.
- Spread the hazel nuts on a baking tray covered with baking paper.
- Roast the hazel nuts at 175'C for 10 minutes in the upper part of the oven.
- Remove the hazel nuts and lets them cool down.
- Once the hazel nuts are cold, remove the skin of the hazel nuts by rubbing them with paper towels.
- Blend the hazel nuts into hazel nut flour.
- Whip the butter with sugar and vanilla corn with a hand mixer on maximum speed for 5 minutes into a white foamy texture.
- Whip in the egg thoroughly, one by one.
- Add into the sour cream, without whipping to much.
- Mix together the wheat flour, hazel nut flour, baking powder, salt, cardamon. Add this mix into the cake mass without whipping to much.
- Finally add in the boiling water, again without whipping to much.
- Fill the dough into the muffin forms.
- Divide the pear into 8 boat shape for each pear, Cut each boat shape into two pieces.
- Stick two pear pieces into the muffin dough.
- Bake the muffins at 175'C in the middle of the (conventional) oven for 25 minutes.
- Cold down the muffins.