Rübli muffins

Name: Rübli muffins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g Carrots; 4-6 Tbsp Lemon juice; 175 g soft butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 75 g crushed almonds; 150 g Marzipan raw mass; 1 TABLESPOON + 240 g icing sugar; 7-10 Tbsp green, red and yellow food colouring; 2 TABLESPOONS crushed pistachio kernels; 12-24 Paper baking cups

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g Carrots
4-6 Tbsp Lemon juice
175 g soft butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
75 g crushed almonds
150 g Marzipan raw mass
1 TABLESPOON + 240 g icing sugar
7-10 Tbsp green, red and yellow food colouring
2 TABLESPOONS crushed pistachio kernels
12-24 Paper baking cups

Directions

1
Peel, wash and finely grate the carrots. Sprinkle with 2 tablespoons of lemon juice. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and ground almonds and stir into the fat-egg mixture. Fold in grated carrots.
2
Line a muffin tin (12 trays) with paper baking cups. Spread dough in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Remove and let cool on a cake rack.
3
Knead the marzipan and 1 tablespoon icing sugar. Colour a small piece of marzipan green with food colouring. Colour the remaining marzipan orange with red and yellow food colouring. Form carrots, press some green marzipan as carrot green.
4
Stir 240 g icing sugar and 2-4 tablespoons of lemon juice until smooth. Colour green with food colouring. Spread the icing on the muffins, sprinkle with pistachios and place marzipan carrots on top. Let the carrot muffins dry.