Giotto Muffins Recipe

Ingredients

• 50 g crushed hazelnuts
• 200 g firm nut nougat mass
• 325 g Flour
• 175 g Butter or margarine
• 150 g demerara sugar
• 1 package Vanillin sugar
• 1 pinch Salt
• 4 Eggs (size M)
• 1 package Baking Powder
• 4-5 Tbsp Milk
• 24 (approx. 100 g) Giotto balls
• 1-2 TEASPOONS Icing sugar
• 24 paper baking cups