Marzipan Muffins 5 ounces (150g) Marzipanrohmasse (Raw Marzipan at Quality Level 100:0)
1/4 cup ground Almonds
1 3/4 cup + 2 tablespoons All Purpose Flour
1 teaspoon Cinnamon
2 tablespoons Cocoa Powder
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
2 Eggs
1/2 cup Sugar
10 ounces (280g) Sour Cream
1/4 teaspoon Almond Extract
1 1/4 cups Powdered Sugar
2 tablespoons Water
Chopped Pistachios
Preheat oven to 350°F (180°C).
Combine the Marzipanrohmasse and ground almonds. Knead until it is a smooth dough. Create 12 equally sized little balls.
In a large mixing bowl, combine flour, cinnamon, cocoa, baking powder, and baking soda. In a well in the center of the flour, add eggs, sugar, oil, almond extract, and sour cream. Mix until just combined.
Prepare a muffin pan by either greasing it or by lining it with muffin liners. Fill the muffin cups equally with half of the dough. Place one marzipan ball into each muffin cup, then fill the cups with the remaining dough.
Bake muffins for 20 minutes. Remove from oven and allow to cool in muffin pan for an additional 10 minutes.
Combine water and powdered sugar. Drizzle over muffins, then sprinkle each muffin with pistachios.
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