Gingerbread muffins with caramelized macadamia nuts

Ingredients

Directions

1. 1

   Caramelise 75 g sugar in a pot, add macadamia, stir in quickly with a wooden spoon and place on a baking tray lined with baking paper. Let it cool down for about 15 minutes, then chop it roughly. Warm up the orange juice in a small pot, dissolve the gingerbread spice and cocoa powder in it, let it cool down

2. 2

   Cream butter and icing sugar with the whisk of the hand mixer. Beat the eggs, egg yolks, salt and 75 g sugar with the whisks of the hand mixer until stiff. Carefully fold the egg mixture into the butter mixture. Carefully fold in the flour and baking powder. Stir in spiced orange juice and macadamia brittle, except for 2 tbsp.

3. 3

   Grease espresso cups (80 ml capacity each) with butter. Pour the dough into a piping bag with a large perforated spout or into a disposable piping bag with a generously cut-off tip. Fill the cups with the muffin mixture up to half. Bake in the preheated oven (electric cooker: 160 °C/ convection oven: 130 °C/ gas: level 1) for approx. 16 minutes. Remove from the oven, allow to cool briefly, sprinkle with remaining macadamia brittle and serve lukewarm in the cups