John Myers
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Muffins: Easter Lamb
The perfect muffins: easter lamb recipe with a picture and simple step-by-step instructions.
Dough:
- 2 tsp Organic lemon zest
- 1 packet Bourbon vanilla sugar
- 100 g Soft butter
- 120 g Raw cane sugar
- 1 pinch Salt
- 4 Free range eggs (M)
- 200 g Spelled flour
- 1 tsp Baking powder
- 50 ml Milk 3.8
Topping:
- 150 g Cream cheese
- 75 g Sifted powdered sugar
- 50 g Marzipan raw mass
- 1 tsp Baking cocoa
- Mini marshmallows
Muffin batter:
- Mix all the dough ingredients in a bowl to form a creamy dough.
- Pour the mixture into small Maffin molds and place in the oven preheated to 180 ° C.
- Approx. Bake for 30 minutes, remove and allow to cool.
Topping:
- Mix the cream cheese with the powdered sugar to a smooth cream.
- Knead the raw marzipan mixture well with the baking cocoa. Now cut out small heads from the brown mass. Unfortunately I didn’t have a small cookie cutter and therefore (necessity is inventive) I took a screw cap from a small bottle of oil. To do this, roll out the mass a little flat (not too flat) (you can also use your hands). Knead the leftovers back together and cut and shape the ears.
Completion:
- In the meantime the bodies have cooled down and we are starting to make the lambs.
- First we spread the cream cheese mixture on the muffins. Don’t skimp.
- Then put the heads and ears on the glue.
- Finally, the mini marshmallows are pressed tightly against the body.
- The Easter Lambs March is done.
- I wish you all “HAPPY EASTER”
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