For the currant-hazelnut muffins, first marinate the currant with 1-2 tablespoons of sugar and the hazelnut brandy. Preheat the oven to 170 degrees Celsius.
Line a muffin tray with paper cups. Separate the eggs. Beat the egg whites with half of the sugar until stiff. Beat the yolks with the soft butter, the remaining sugar and the vanilla sugar until the mixture is light yellow and fluffy.
Mix flour, hazelnuts and starch and gently stir into the yolk mixture with the marinated currant. Fold in the snow.
Divide among the ramekins and bake in the preheated oven for about 20-25 minutes.
Preparation Tip:
The currant-hazelnut muffins taste best with fresh berries directly from the garden. Out of season, however, frozen berries can also be used.
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