Polenta quince muffins with hazelnuts

Name: Polenta quince muffins with hazelnuts
Yield: 12 pieces
Ingredients: 1 onion; 500 g quinces; 5 tbsp rape oil; 50 g yeast; 200 g flour; 150 g polenta (fine); 50 g hazelnut (ground); 1 packet baking powder; 3 eggs (size M); 200 ml milk; 100 g quark; 1 pinch salt; 1 pinch turmeric; 1 tsp sugar; 100 g hazelnuts (whole)

08.12.202026.11.2020 0 min read

CourseSnacks
CuisineAll-time Classic

Servings

12 pieces

Servings

12 pieces

Polenta quince muffins with hazelnuts

CourseSnacks
CuisineAll-time Classic

Servings

12 pieces

Servings

12 pieces

Ingredients

1 onion
500 g quinces
5 tbsp rape oil
50 g yeast
200 g flour
150 g polenta fine
50 g hazelnut ground
1 packet baking powder
3 eggs size M
200 ml milk
100 g Quark
1 pinch salt
1 pinch turmeric
1 tsp sugar
100 g hazelnuts whole

Servings: pieces

Units:

Instructions

Peel and finely chop the onions and sauté in 5 tbsp oil.
Mix flour, ground hazelnuts, polenta and baking powder.
Mix quinces, eggs, milk, quark, turmeric, sugar and salt together and add to the remaining ingredients.
Knead all ingredients with a dough hook to a dough. Crush the whole hazelnuts.
Put the dough into the prepared paper sleeves in the muffin tray and spread the crushed hazelnuts on top.
Bake in a preheated oven at 175°C for about 25 minutes.