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Raspberry Marzipan Muffins

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Ingredients for 12 servings:

  • 260 g flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 60 g ground almonds
  • 1 egg(s)
  • 90 g sugar
  • 1 packet of vanilla sugar
  • 80 ml vegetable oil
  • ¼ tsp flavoring (bitter almond)
  • 250 g yogurt or buttermilk
  • 12 tsp jam (raspberry jam)
  • 12 marzipan balls, made from approx. 150 g
  • possibly grease for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 190°C. Grease the muffin tins or line them with paper baking cups. In a bowl, combine the dry ingredients. In another bowl, whisk the egg and stir in the wet ingredients. Then carefully fold in the flour mixture. Fill half of the batter into the muffin tins. Place 1 teaspoon of jam and a marzipan ball on top of each muffin tin, then top with the remaining batter. Bake at 180°C on the middle rack for 20-25 minutes. Let rest in the tin for about 10 minutes. Serve lukewarm, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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