Rübli Marzipan Muffins

Name: Rübli Marzipan Muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Butter; 200 g Carrots; 2-3 TABLESPOONS Lemon juice; 100 g Marzipan raw mass; 100 g Flour; 1 1/2 coated Tsp Baking Powder; 100 g ground almonds without skin; 100 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 25 g crushed pistachio kernels; 2 TABLESPOONS Apricot Jam; 12 Marzipan carrots; 24 white paper baking cups

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Butter
200 g Carrots
2-3 TABLESPOONS Lemon juice
100 g Marzipan raw mass
100 g Flour
1 1/2 coated Tsp Baking Powder
100 g ground almonds without skin
100 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
25 g crushed pistachio kernels
2 TABLESPOONS Apricot Jam
12 Marzipan carrots
24 white paper baking cups

Directions

1
Melt the butter. Peel, wash and finely grate the carrots. Mix with lemon juice. Grate marzipan. Mix flour, baking powder and ground almonds well.
2
Cream sugar, vanillin sugar and eggs. Add the flour##nut## mixture, butter, carrots and ##marzipan## one after the other and work into a smooth dough. Place 2 paper baking cups in each of the 12 holes of a muffin tin. Spread the dough evenly in them. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the oven and let cool down. Grind the pistachios finely. Warm the jam and pass through a sieve. Put a small blob of jam in the middle of each muffin.
3
Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the oven and let cool down. Grind the pistachios finely. Warm the jam and pass through a sieve. Put a small blob of jam in the middle of each muffin. Sprinkle pistachios on top. ##Garnish each muffin with 1 marzipan carrot
4
Waiting time approx. 30 minutes