6 tablespoons of sunflower oil + to grease the mold
280g of wheat flour
1 tablespoon of baking powder
pinch of salt
115g brown sugar
250ml of milk
1 vanilla sugar
caramel can, eg Nestle
grated skin with 1 lemon
24 pecan nuts
Pour the flour, baking powder, salt and sugar into the dish.
Pour the eggs into the separate bowl and lightly scatter them.
Add milk, oil, vanilla sugar and lemon zest.
Mix thoroughly and pour into a dish with dry ingredients.
Again, stir with a spoon.
Preheat oven to 200 Celsius degrees.
Prepare the form for 12 muffins and grease each hole with oil.
Put a tablespoon of dough on the center of each teaspoon of caramel and pecan nut.
Put the dough spoon back on the prepared muffins to cover the caramel thoroughly.
Put one nut on top.
Put in a preheated oven for 20 minutes.
After baking, remove and allow to cool.