Rhubarb Muffins with Marzipan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 3 egg (s)
- 150 g marzipan
- 150 ml milk
- 180 g flour
- 2 teaspoons baking soda
- 1 teaspoon baking soda
- 2 tablespoon sugar
- 230 g rhubarb
Print Recipe
Pin Recipe Instructions
- Cut the washed rhubarb into small cubes. Separate the eggs and beat the egg whites with a pinch of salt to make the egg whites. Mix the egg yolks with the diced marzipan and milk in a blender.
- Mix the marzipan mixture with the sugar, flour, baking powder and baking soda to form a dough. Fold in the egg whites. Pour 1 tablespoon each of the batter into a muffin pan, sprinkle a few rhubarb cubes on top. Spread the rest of the batter on the molds and put the rhubarb cubes on top again.
- Slide the muffin tin into the preheated oven (250 degrees) - middle rack. Lower the oven to 210 degrees and bake for about 10 minutes.
- Either grease the muffin tin or line it with paper liners.
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