Sweet sheep muffins
easy
90 mins
90 mins
Ingredients
- 250 g Flour
- 3 deleted Tsp Baking Powder
- 1 pinch Salt
- 125 g Sugar
- 2 Eggs (Gr. M)
- 75 ml neutral oil (e.g. rape seed oil)
- 150 g Cream yoghurt
- 7-10 Tbsp Peel from 1⁄2 Organic lemon
- 5 TABLESPOONS Milk
- 200 g frozen raspberries
- 20 g Marzipan paste
- 7-10 Tbsp Cocoa powder
- 12 small milk chocolate eggs
- 7-10 Tbsp white and brown sugar writing
- 100 g soft butter
- 75 g Icing sugar
- 400 g Double cream cheese
- 130 g Minimarshmallows
- 12 (approx. 5 cm Ø) Paper baking cups
Directions
- 1
Line the recesses of a muffin tray (12 recesses) with 1 paper baking tin each. Mix flour with baking powder, salt and sugar. Whisk eggs, oil, yoghurt, lemon zest and milk in a bowl.
- 2
Briefly stir in the flour mixture with the whisks of the mixer. Fold in frozen raspberries.
- 3
Spread the dough on the baking cups. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 25 minutes. Remove and let cool on a cake rack.
- 4
Dye marzipan brown with cocoa. Divide into 24 equally sized pieces and shape into sheep's ears. Decorate chocolate eggs with 2 ears each. Squirt eyes onto the sheep's heads with white and brown sugar writing.
- 5
Allow to dry.
- 6
Mix butter and icing sugar with the whisk of the mixer until creamy white. Stir in the cream cheese briefly. Spread 2 tablespoons of cream cheese cream in a large ice-cream scoop (7.5 cm Ø) and place it on each muffin as a hemisphere.
- 7
Smooth the edges. Decorate with 1 sheep's head and marshmallows.
Nutrition Facts
450 kcal
47 g
25 g
7 g
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