Easter egg muffins

Name: Easter egg muffins
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 100 g Marzipan raw mass; 175 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 150 g demerara sugar; 4 Eggs (size M); 325 g Flour; 1 package Baking Powder; 50 g Whipped cream; 50 g Grümmel rock candy; 7-10 Tbsp Fat and flour; 7-10 Tbsp colourful icing, icing sugar, colourful sugar flowers and Jelly Belly

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

100 g Marzipan raw mass
175 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
150 g demerara sugar
4 Eggs (size M)
325 g Flour
1 package Baking Powder
50 g Whipped cream
50 g Grümmel rock candy
7-10 Tbsp Fat and flour
7-10 Tbsp colourful icing, icing sugar, colourful sugar flowers and Jelly Belly

Directions

1
Finely dice the marzipan. Beat the fat, salt, vanillin sugar and sugar 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 cream.
2
Fold in candy and marzipan. Grease an Easter muffin tin (9 egg moulds) well and sprinkle with flour. Use a tablespoon to spread the dough into the moulds. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 25 minutes.
3
Take it out of the oven, place it on a grid and let it cool down a little. Then carefully remove from the wells, place on a grid and allow to cool down. Dust with icing sugar as desired, decorate with colourful icing, sugar flowers and jelly belly.