Sweet sheep muffins
very easy
90 mins
90 mins
Ingredients
- 250 g Flour
- 3/4 packet (3 coated teaspoons; approx. 12 g) Baking Powder
- 1 pinch Salt
- 125 g Sugar
- 2 Eggs (size M)
- 75 ml Oil
- 150 g Cream-Yoghurt
- 7-10 Tbsp peel of 1/2 organic lemon
- 50 ml Milk
- 200 g frozen raspberries
- 20 g Marzipan raw mass
- 7-10 Tbsp Cocoa powder
- 12 (approx. 70 g) small whole milk chocolate eggs
- 7-10 Tbsp white and brown sugar writing
- 100 g soft butter
- 75 g Icing sugar
- 400 g Double cream cream cheese
- 130 g Mini Marshmallows
- 12 Paper baking cups
Directions
- 1
Mix flour, baking powder, salt and sugar in a large mixing bowl. Whisk the eggs, oil, yoghurt, lemon zest and milk and briefly stir in the flour mixture with the whisk of the hand mixer. Fold in frozen raspberries
- 2
Line recesses of a muffin tray (12 recesses) with baking cups. Spread the dough evenly in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes until golden brown. Take out and let cool on a cake rack
- 3
Colour the marzipan brown with some cocoa. Divide the marzipan into 24 small pieces of the same size and shape into sheep ears. decorate chocolate eggs with 2 ears each and with white and brown sugar writing as sheep heads
- 4
Whip butter with icing sugar until creamy white. Stir in cream cheese briefly. Spread 1 tablespoon of cream cheese cream in a large ice-cream scoop (7.5 cm Ø) and press 1/2 ball onto each muffin. Spread the edges a little bit, decorate each with a sheep's head and marshmallows
- 5
waiting time approx. 1 1/2 hours
Nutrition Facts
450 kcal
47 g
25 g
7 g
More Delicious Recipes
