Marzipan Potato Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 160 g flour
- 120 g butter or mararine
- 100 g suar
- 2 egg (s) (size M)
- 2 Table spoons milk
- 1 teaspoon Baking powder
- some bitter almond flavor (about 1/4 bottle)
- 50 g chocolate flakes
- 12 marzipan potatoes
- possibly fat for the mold or
- Paper cases
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Beat the butter with the sugar until frothy. Add eggs, milk and flavoring, stir. Mix the flour with baking powder and stir into the mixture. Then fold in the chocolate shavings.
- Now divide the dough into the molds - I use a silicone mold that does not need to be greased. In the case of a normal baking pan, grease it beforehand or use paper liners. Now one marzipan potato is pressed into the dough. But only so deep that it is still visible. They sink even further down when baking.
- Bake in the preheated oven for 20-25 minutes on the middle rack. After baking, let stand for a few minutes, then carefully remove from the mold and allow to cool.
- I like them best when they are still warm, because then the marzipan is still so nice and creamy. The next day or the day after that you can “freshen up” it deliciously by putting it in the microwave for a few seconds!
- You can certainly vary the recipe with various delicacies, but then you should probably omit the bitter almond oil.
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