Blackberry muffins

Name: Blackberry muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 250 g Blackberries; 100 g Marzipan raw mass; 150 g soft butter or margarine; 100 g Sugar; 1 pinch Salt; 2 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 4 TABLESPOONS Milk; 25 g flaked almonds; 100 g white couverture; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

250 g Blackberries
100 g Marzipan raw mass
150 g soft butter or margarine
100 g Sugar
1 pinch Salt
2 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
4 TABLESPOONS Milk
25 g flaked almonds
100 g white couverture
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Sort blackberries. Coarsely grate the marzipan. Cream fat, sugar, marzipan and salt for about 5 minutes. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with the milk.
2
Grease muffin tray (12 troughs) and dust with flour. Fill in half of the dough. Spread 150 g blackberries on top. Add the rest of the dough. Spread almond flakes and 100 g blackberries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Take out and let cool down. Remove from the tin. Finely chop the chocolate coating and melt over a hot water bath. Dip the muffins halfway into the mixture and let them drain on a cake rack.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Take out and let cool down. Remove from the tin. Finely chop the chocolate coating and melt over a hot water bath. Dip the muffins halfway into the mixture and let them drain on a cake rack. Allow the chocolate coating to set and carefully remove the muffins from the rack. Dust the muffins with icing sugar