Colourful Easter egg muffins

Name: Colourful Easter egg muffins
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 70 g Marzipan raw mass; 30 g Pistachio kernels; 90 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 75 g demerara sugar; 2 Eggs (size M); 165 g Flour; 3 deleted Tsp Baking Powder; 3 TABLESPOONS Milk; 30 g chopped almonds; 250 g Icing sugar; 1 Protein (size M); 3-4 Tbsp Lemon juice; 7-10 Tbsp red, green, blue and yellow baking and food colouring and chocolate lentils; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

70 g Marzipan raw mass
30 g Pistachio kernels
90 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
75 g demerara sugar
2 Eggs (size M)
165 g Flour
3 deleted Tsp Baking Powder
3 TABLESPOONS Milk
30 g chopped almonds
250 g Icing sugar
1 Protein (size M)
3-4 Tbsp Lemon juice
7-10 Tbsp red, green, blue and yellow baking and food colouring and chocolate lentils
7-10 Tbsp Fat and flour

Directions

1
Finely dice the marzipan. Chop the pistachio kernels. Grease a non-stick Easter egg form with 9 trays and sprinkle with flour. Place the fat, salt, vanilla sugar and sugar in a mixing bowl and whisk with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Fold in marzipan, pistachio kernels and almonds.
2
Spread the dough evenly with a tablespoon into the hollows of the baking tin. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Remove from the oven and carefully remove muffins from the baking tin after 10 minutes. Let them cool down on a grid. Put icing sugar, egg white and lemon juice into a mixing cup and whisk smooth with the whisk of the hand mixer. Divide the icing into five portions as desired and colour with red, green, blue and yellow baking and food colouring. Decorate the muffins with the coloured icing and chocolate lentils as desired