Rhubarb – Marzipan – Muffin with Cinnamon Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 150 g suar, brown
- 80 ml oil, neutral
- 1 egg (s)
- 1 packet vanilla sugar
- 250 g natural yourt
- 250 g rhubarb
- 75 g marzipan (raw mixture)
- 270 g flour
- 1 teaspoon baking soda
- 1 teaspoon Baking powder
- 1 tablespoon amaretto
- 1 pinch (s) salt
For the cast:
- 2 tablespoon butter, melt
- 50 g suar, brown
- 0.5 teaspoon ½ cinnamon
- possibly fat for the mold
- possibly flour for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° degrees top / bottom heat. Set the circulating air to 180 degrees without preheating
- Clean the rhubarb and cut into small cubes, also dice the marzipan.
- Mix the brown sugar, oil, egg, vanilla sugar, yogurt and amaretto together in a bowl.
- Then mix the flour, baking soda, baking powder and salt together in another bowl. Add to the liquid ingredients together with the rhubarb pieces and marzipan cubes.
- Pour the batter into the (possibly greased and floured) muffin tin.
- If the hollows are quite small, have some paper cases ready, because then the batter will be enough for about 15 muffins.
- For the topping, stir the ingredients, spoon onto the unbaked muffins and place in the oven for about 30 minutes.
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