Raspberry muffins with marzipan

Ingredients for 1 servings:

• 250 g raspberries
• 250 g flour
• 70 g almonds, chopped
• 1 tsp baking powder
• ½ tsp baking soda
• 1 egg(s)
• 140 g sugar
• 80 ml vegetable oil (not rapeseed oil)
• 275 g buttermilk
• 150 g marzipan – raw mass
• 1 cup crème fraîche
• 2 tbsp powdered sugar

Instructions

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

fruity, light and delicious

Wash the raspberries and carefully pat dry with a paper towel. Set aside a few berries for garnishing. (Use 1 to 2 berries for each muffin.) Mix the flour, almonds, baking powder, and baking soda. Beat the egg, sugar, and oil until frothy. Add the buttermilk and the remaining raspberries and continue stirring. Stir in the flour mixture. Fill each muffin case with batter, then place a teaspoon of the marzipan mixture on top and cover with batter. Bake at 180°C for 20 minutes. Place a dollop of crème fraîche and a few raspberries on each of the cooled muffins. Dust with powdered sugar. Refrigerate until ready to serve.