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1
Preheat oven (360F, 180C).
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2
Grease muffin cups and place the in the freezer until use.
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3
Cut from the praline paste (nougat) 12 cubes of about 1 inch.
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4
If there is praline paste (nougat) left, cut it into very small pieces.
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5
Put the 12 cubes into the fridge.
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6
Chop hazelnuts and roast them in preheated oven for about 5 to 10 minutes or until desired roasting is achieved.
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7
In a bowl mix flour, baking powder and baking soda.
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8
Set aside.
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9
Open the cardamom pods and put the cardamom seeds into a mortar.
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10
Add peppercorns, cloves and salt.
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11
Crush them very finely using a pestle.
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12
Add cinnamon and set aside.
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13
In a bowl mix butter and brown sugar until creamy.
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14
Add egg and mix well.
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15
Add milk and mix well.
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16
The sugar must be dissolved completely.
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17
Add the finely cut nougat and mix well.
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18
Add the roasted almonds and the cinnamon mixture and mix again.
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19
Add the flour mixture and mix only until blended.
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20
Do not overmix it.
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21
Divide batter equally among the prepared muffin cups.
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22
Place a nougat cube on each muffin.
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23
Bake for about 20 minutes until golden brown and a toothpick comes out clean.
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24
The nougat cube will sink into the batter during baking.
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25
Take muffins out of the oven and let cool for 5 minutes in the muffin cups.
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26
Then remove muffins from the cups and let them cool completely on a cooling rack.
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27
After the muffins are cooled out completely dust them with caster sugar.
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28
NOTE on spices: You can omit the black pepper, if you don't like the pepperiness in here.
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29
NOTE on praline paste: In Germany this is called nougat or nut nougat.
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30
At room temperature this is firm and can be cut.
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31
It is very difficult to make this on your own.
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32
If you can't get it, you could replace it by chocolate or some other nut/almond bars.
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33
The consistency should be that of chocolate at room temperature.
