Stollen muffins

Name: Stollen muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 50 g candied peppers; 100 g Marzipan raw mass; 125 g Low-fat curd; 2 Eggs (size M); 7-10 Tbsp Salt; 75 g Sugar; 1 package Vanillin sugar; 1/2 TEASPOON Cinnamon; 150 g soft butter; 200 g Flour; 1/2 package Baking Powder; 100 g chopped almonds; 200 g Raisins; 2 TABLESPOONS Icing sugar; 24 (approx. 5 cm Ø floor) Christmas paper cuffs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

50 g candied peppers
100 g Marzipan raw mass
125 g Low-fat curd
2 Eggs (size M)
7-10 Tbsp Salt
75 g Sugar
1 package Vanillin sugar
1/2 TEASPOON Cinnamon
150 g soft butter
200 g Flour
1/2 package Baking Powder
100 g chopped almonds
200 g Raisins
2 TABLESPOONS Icing sugar
24 (approx. 5 cm Ø floor) Christmas paper cuffs

Directions

1
Finely chop the candied cucumber. Dice marzipan finely. Mix quark, eggs, salt, sugar, vanilla sugar, cinnamon and 100 g butter with the whisk of the hand mixer. Mix flour and baking powder, add and knead with the dough hooks of the hand mixer.
2
Knead in the candied peel, almonds and raisins. Then carefully knead in the marzipan. Line muffin troughs (12 pieces) with 2 paper sleeves each. Spread the dough evenly into the troughs using a tablespoon.
3
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. In the meantime, melt remaining butter in a small pot. Take the muffin tray out of the oven and place it on a grid.
4
Spread the still warm muffins with the melted butter and let them cool down. Lift the muffins out of the troughs and dust with icing sugar.