Peach Melba Muffins

Ingredients for 12 servings:

• 150 g raspberries, fresh
• 200 g peach(s), fresh
• 250 g flour
• 70 g almonds, chopped
• 2 tsp baking powder
• ½ tsp baking soda
• 1 m.-sized egg(s)
• 140 g sugar
• 80 ml vegetable oil
• 275 ml buttermilk
• 150 g marzipan paste
• Crème fraîche
• Raspberries
• Powdered sugar or white chocolate

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with marzipan filling

Preheat the oven to 180°C (top and bottom heat). Grease a muffin tin or use paper baking cups. Wash the raspberries and peaches. Pit the peaches and dice them roughly the size of the raspberries. Mix the flour, almonds, baking powder, and baking soda. Beat the egg and sugar until frothy. Carefully stir in the oil and buttermilk. Sift the flour mixture over the egg mixture and stir in. Then fold in the raspberries and peaches. Be very careful, otherwise the raspberries will become mushy. Now spread half of the batter onto the muffin tin. Cut half of the marzipan into 12 cubes and spread over the batter. Fill with the remaining batter. Slightly flatten or roll out the other half of the marzipan. Divide into 12 pieces and spread over the batter. Bake the muffins on the middle rack for about 20 minutes. Turn off the oven and let the muffins rest in the oven for another 5 minutes. Remove from the oven, garnish with powdered sugar, crème fraîche, and raspberries, or cover with white chocolate. Instead of the usual garnish, these muffins also taste delicious with a hot raspberry sauce. Just try it.