Whole Grain Muffins

Ingredients

• 3 eggs
• 50 g whole cane sugar
• 2 tbsp vanilla sugar
• 90 g softened butter
• 1 tsp lemon zest
• 50 g ground almonds
• 100 g whole grain flour (or spelt flour)
• 1 tsp Baking powder
• 100 g whole peeled almonds
• 50 g whole cane sugar

Instructions

1. 1.

   Preheat oven to 180°C (fan 160°C; gas: level 2–3). If needed, grease a muffin tin.

2. 2.

   Beat eggs, whole cane sugar and vanilla sugar with a hand mixer until light and creamy. Add butter, lemon zest, almonds, flour and baking powder, mixing into a smooth batter.

3. 3.

   Fill the cups and bake in the oven for about 25 minutes until golden brown. Remove from the oven, let cool briefly, then lift out of the tin.

4. 4.

   Place the nuts with sugar in a pan and caramelise them. Spread the muffins on parchment paper, allow to cool, then roughly break apart. Wrap whole grain muffins in parchment paper and sprinkle with caramelised nuts.