Colourful Easter egg muffins

Name: Colourful Easter egg muffins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp Fat and flour; 70 g Marzipan raw mass; 90 g soft butter/margarine; 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (Gr. M); 170 g Flour; 3 deleted Tsp Baking Powder; 3 TABLESPOONS Milk; 2-3 tablespoons (approx. 30 g) crushed pistachios; 2-3 TABLESPOONS chopped almonds; 250 g Icing sugar; 1 fresh protein (Gr. M); 3-4 Tbsp Lemon juice; 7-10 Tbsp Food colours and chocolate lentils

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and flour
70 g Marzipan raw mass
90 g soft butter/margarine
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (Gr. M)
170 g Flour
3 deleted Tsp Baking Powder
3 TABLESPOONS Milk
2-3 tablespoons (approx. 30 g) crushed pistachios
2-3 TABLESPOONS chopped almonds
250 g Icing sugar
1 fresh protein (Gr. M)
3-4 Tbsp Lemon juice
7-10 Tbsp Food colours and chocolate lentils

Directions

1
Grease the hollows (6 pieces) of a coated Easter egg baking tray and dust with flour. Finely dice marzipan. Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix the flour and baking powder and stir in briefly, alternating with the milk. Fold in marzipan, pistachios and almonds
2
Pour in half the dough. Place in a preheated oven (electric cooker:
3
200 °C/air circulation: 175 °C/gas: level 3) Bake for 15-20 minutes. Remove from oven. After 10 minutes, remove from the pan and allow to cool. Bake the remaining dough in the same way
4
Mix icing sugar, egg white and lemon juice. If necessary, portion and colour. Decorate muffins. Drying