Raspberry – Marzipan – Muffins
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 260 g flour
- 1 teaspoon Baking powder
- 0.5 teaspoon ½ baking soda
- 60 g almond (s), round
- 1 egg (s)
- 90 g suar
- 1 packet vanilla sugar
- 80 ml vegetable oil
- 0.25 teaspoon ¼ flavor (bitter almond)
- 250 g yourt or buttermilk
- 12 teaspoons jam (raspberry jam)
- 12 marzipan balls, made approx. 150 g
- possibly fat for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C. Grease the muffin tray recesses or line them with paper liners. Mix the dry ingredients together in a bowl. In another bowl, whisk the egg and stir in the liquid ingredients. Then carefully fold in the flour mixture. Pour half of the batter into the molds. Then put 1 teaspoon of jam and a marzipan ball on the dough and fill up with the rest of the dough. Bake at 180 ° C on the middle shelf for 20-25 minutes.
- Then let rest in the mold for about 10 minutes. Serve lukewarm if desired.
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