Easter muffins
easy
75 mins
75 mins
Ingredients
- 250 g Butter or margarine
- 150 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 200 g Flour
- 100 g crushed almonds
- 1 package Baking Powder
- 4 Ginger plums , in syrup (Ginger Nuts; 10 g each)
- 7-10 Tbsp Fat and flour
- 200 g Icing sugar
- 1 Protein
- 7-10 Tbsp red, yellow and green food colouring
- 7-10 Tbsp Paper forms
Directions
- 1
Beat the fat, sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour, almonds and baking powder and stir into the fat-egg mixture. Drain the ginger plums and collect 2 tablespoons of syrup. Chop the ginger very finely and fold into the dough with 2 tablespoons of syrup.
- 2
Grease muffin tin with 12 wells well and sprinkle with flour. Fill approx. 2/3 of the cavities with dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Allow to cool slightly, then remove from the tin and allow to cool on a cake rack. Sieve the icing sugar, add the egg white and stir until smooth with the whisk of the hand mixer. Remove 2 x 2 tablespoons from the mixture and colour orange or green with food colouring. Spread the muffins with white icing. Let them dry a little bit. Put the coloured icing into two small piping bags and squirt a carrot onto each muffin.
- 3
Remove 2 x 2 tablespoons from the mixture and colour orange or green with food colouring. Spread the muffins with white icing. Let them dry a little bit. Put the coloured icing into two small piping bags and squirt a carrot onto each muffin. Allow to dry. Place the muffins in colored paper cups as desired
Nutrition Facts
420 kcal
45 g
24 g
6 g
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