Rübli muffins
easy
60 mins
60 mins
Ingredients
- 1 untreated lemon
- 250 g Carrots
- 200 g Marzipan raw mass
- 175 g Butter or margarine
- 1 package Vanillin sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 200 g Flour
- 125 g ground hazelnuts
- 1 package Baking Powder
- 5 TABLESPOONS Milk
- 175 g Icing sugar
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp blue and red food colouring
- 7-10 Tbsp white candlelight
- 7-10 Tbsp Icing sugar
- 12 Paper muffin tray
Directions
- 1
Wash 1 lemon, dab dry and rub the peel. Halve the lemon and squeeze the juice. Peel and wash the carrots, grate roughly and sprinkle with lemon juice. Coarsely grate 150 g marzipan. Cream fat, marzipan, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other.
- 2
Stir lemon zest into the fat egg mixture. Mix flour, hazelnuts and baking powder. Alternately stir in the milk briefly. Stir in the carrots. Line recesses (12 pieces) of a muffin tin with paper cups. Fill each trough 3/4 with dough. Bake in the preheated oven (electric: 175 °C/ convection: 150 °C/ gas: level 2) for 25-30 minutes. Let muffins cool down for about 1 hour. Mix 150 g icing sugar with lemon juice to a thick icing. Halve the icing. Colour one half with food colouring in a light blue, the other half pink and cover the muffins with it. Leave to dry.
- 3
Let muffins cool down for about 1 hour. Mix 150 g icing sugar with lemon juice to a thick icing. Halve the icing. Colour one half with food colouring in a light blue, the other half pink and cover the muffins with it. Leave to dry. In the meantime knead 50 g marzipan and 25 g icing sugar and form 12 small rabbits. Paint on faces with sugar writing. Place on the muffins and dust with icing sugar
Nutrition Facts
410 kcal
36 g
26 g
8 g
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