muffins with roasted hazelnuts & raspberries

Sweet raspberries, fresh roasted hazelnuts, topped with lemon glaze; enjoy the last days of indian summer with these absolutely delicious muffins with a glass of Champagne or dessert wine. 

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Preparation for 12 muffins

Preheat the oven to 180° C and lightly grease and flour the muffin pan.

For the dough:

• 150 g whole hazelnuts
• 125 g butter
• 2 tablespoon double cream
• 150 g muscovado sugar
• 2 eggs
• 100 g flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 70 g raspberries & for decoration

Spread the hazelnuts on a baking tray and bake for 10 to 15 minutes.

Remove the pan from the oven, let the nuts cool completely and finely grind the hazelnuts.

In a pan melt the butter and whisk in the double cream.

Beat the eggs and the sugar in a bowl until light and fluffy then add the vanilla extract and the butter – double cream mixture.

In another bowl mix the flour, the baking powder and the roasted hazelnuts and gently beat with the egg-sugar-butter mixture until combined.

Pour one tablespoon of the batter evenly among the prepared muffin pan and place 2 or 3 raspberries on the top. Then pour the rest of the batter in each of the cups about three-fourths full.

Bake the muffins until golden brown and a toothpick, inserted in the center of a muffin, comes out clean, for about 15 – 20 minutes.

Transfer the muffins to a wire rack and let cool completely.

For the glaze:

• 60 g confectioners sugar
• 2 tablespoon soft cheese
• 1 tablespoon lemon juice

Combine the confectioner sugar, the soft cheese and the lemon juice and whisk until smooth.

Pour 2 teaspoon of the glaze onto the muffins and place a raspberry on top and sprinkle with confectioners sugar.

Happy baking!