Praline Muffin

Fill the cases to about two-thirds only so the muffins rise nicely and don't overflow.

If you want to avoid lumps, briefly sift the flour beforehand.

The longer you beat the mixture until frothy, the finer the muffin texture will be.

Don't stir too long, otherwise the muffins will become dense.

Choose rather small pralines and place them well centred so they don't sink to the bottom while baking.

Do a skewer test at the edge (don't pierce directly through the praline) to ensure a reliable result.

Cooling on the rack ensures even cooling and prevents the bottoms from becoming soggy.

Powdered sugar, melted chocolate or a little coconut flakes make a nice finish.