24 small muffins

  • 240 g (430 ml) cake flour
  • 15 ml baking powder
  • 1 ml salt
  • 40 g (50 ml) sugar
  • 1 egg, beaten
  • 2 ml vanilla essence
  • 225 ml milk
  • 50 ml melted butter
  • 120 g chopped nougat
Preheat oven to 220 °C. Make sure the rack is in the centre of the oven. Sift flour, baking powder, salt and sugar together. Beat eggs, vanilla and milk together. Add melted butter. Combine egg and milk mixture with sifted ingredients. Add nougat. Mix through, but not too much. Spoon into buttered muffin tins (three quarters full) and bake for 15 – 20 minutes.