Milchschnitte Muffins

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Cut the Milchschnitten into small pieces and set them aside briefly.

In a bowl, mix the flour, baking powder, baking soda and vanilla sugar.

In a second bowl, beat the egg, sugar, oil and buttermilk until the mixture is slightly frothy.

Add the flour mixture and fold it in briefly until no dry flour remains.

Spoon about 1 tbsp of batter into each case, place a piece of Milchschnitte in the center and cover it with the remaining batter.

Bake the muffins for about 15–20 minutes until they have risen and a skewer comes out with little to no batter attached.

Let the muffins rest in the tin for 5 minutes, then remove them from the cases and cool completely on a wire rack.