Muffins

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Preparation

100 g soft butter
175 g sugar
1 packet of vanilla sugar
2 eggs
250 g white flour
2 tsp baking powder
1 pinch of salt
30 g chocolate powder
1½ dl milk
12 frozen apricot halves
80 g marzipan
Beat the butter, sugar and vanilla sugar until pale and fluffy, then add the eggs then continue to beat until the mixture has a creamy consistency. Mix the flour, baking powder, salt and chocolate powder together and incorporate into the mixture. Stir the milk in.
Put the mixture into the muffin cases, filling them only around half full, as the mixture will rise. Put the apricot halves on to the mixture, skin side down, and place a small ball of marzipan into the hollow of each apricot.
Start the recipe. Appliance preheats. Put the original baking tray with the muffins on it into the preheated cooking space at level 2. Press OK to continue. Hot air 160 °C, 35 minutes.

Tips

With paper muffin cases, use three cases, one inside the other, for each muffin for greater atability.

  • Original baking tray
  • 12 Muffin cases, Ø approx. 6 cm
Quantity Ingredient
100 g soft butter
30 g chocolate powder
80 g marzipan
250 g white flour
1 pinch of salt
1 packet of vanilla sugar
12 frozen apricot halves
2 eggs
2 tsp baking powder
175 g sugar
1½ dl milk

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