Breakfast Muffin

INGREDIENTS

100g Butter
180g Flour
80g Corn Flakes, ground
40g Fine oats
50g Ground hazelnuts
2t.sp. Baking powder
2t.sp. Vanilla sugar
1/2t.sp. Baking soda
Salt
1 Egg
100g Sugar
2T.sp. Lemon juice (fresh)
250g Buttermilk
Your favorite jam!

Butter and flour extra for the muffin tin.

PREPARATION

1. Preheat the oven: 180 Celsius. Grease and flour the muffin form or use paper lining.
   
2. Mix the flour, Corn Flakes, baking powder, baking soda, and salt
3. Separately, mix the egg, sugar, and the vanilla.
4. To this last mix, add the butter (melted or soft), lemon juice, and the buttermilk.
5. Mix both wet and dry mixes together.
6. Fill only 1/3 of the muffin forms. Make a small hollow with the back of spoon so the dough in the form looks like a small nest.
   
7. Add one tea spoon of jam in the "nest" part.
8. Cover delicately with more dough.

Bake for +-25 min or until golden brown. Leave to cool for 5 min and enjoy!