Juicy cherry-marzipan muffins
easy
45 mins
45 mins
Ingredients
- 200 g Marzipan raw mass
- 1 glass (370 ml; separation weight: 185 g) Cherries
- 150 g soft butter or margarine
- 100 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp a few drops of bitter almond aroma
- 1 pinch Salt
- 2 Eggs (size M)
- 170 g Flour
- 1 1/2 TSP. Baking Powder
- 2 TABLESPOONS Icing sugar
- 25 g crushed pistachio kernels
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Paper forms
Directions
- 1
Coarsely grate 100 g marzipan. Drain the cherries well. Cream soft fat, sugar, vanilla sugar, bitter almond flavour and salt with the whisk of the hand mixer. Add marzipan and mix well. Stir in the eggs one by one.
- 2
Mix flour and baking powder and stir in briefly. Add cherries to the dough. Grease muffin tray (12 troughs) well and dust with flour. Spread the dough into the hollows. Cut 100 g marzipan into small cubes and sprinkle on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Leave to rest for 5 minutes, then remove from the moulds. Let them cool down. Dust muffins with icing sugar and sprinkle with chopped pistachios.
- 3
Cut 100 g marzipan into small cubes and sprinkle on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Leave to rest for 5 minutes, then remove from the moulds. Let them cool down. Dust muffins with icing sugar and sprinkle with chopped pistachios. Place in paper cups as desired
- 4
Waiting time approx. 1 hour
Nutrition Facts
300 kcal
30 g
18 g
5 g
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