Marzipan potato muffins

Ingredients for 1 servings:

• 160 g flour
• 120 g butter or margarine
• 100 g sugar
• 2 eggs (size M)
• 2 tbsp milk
• 1 tsp baking powder
• some bitter almond flavoring (about 1/4 bottle)
• 50 g chocolate shavings
• 12 marzipan potatoes
• possibly grease for the mold or
• Paper cups

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

makes 12 pieces

Preheat the oven to 180°C. Beat the butter and sugar until fluffy. Add the eggs, milk, and flavoring, and mix. Combine the flour and baking powder and stir into the mixture. Then fold in the chocolate shavings. Divide the batter into the molds – I use a silicone mold, which doesn’t need to be greased. If using a regular baking mold, grease it beforehand or use paper baking cups. Press a marzipan potato into each mold. Only press it deep enough to be visible. They will sink further during baking. Bake in the preheated oven for 20-25 minutes on the middle rack. Let stand for a few minutes after baking, then carefully remove from the mold and let cool. I like them best when they’re still warm, because that’s when the marzipan is still so creamy. The next day or the day after, you can refresh them with a few seconds in the microwave! You can certainly vary the recipe with various delicacies, but then you should probably leave out the bitter almond oil.