Colorful Easter egg muffins

For 9 pieces
  • 70 g marzipan raw mass
  • 30 g Pistachio kernels
  • 90 g Butter or margarine
  • 1 pinch salt
  • 1 packet vanillin sugar
  • 75 g brown sugar
  • 2 Eggs (size M)
  • 165 g flour
  • 3 deleted ( r) TL baking powder
  • 3 EL Milk
  • 30 g chopped almonds
  • 250 g Icing sugar
  • 1 Protein (size M)
  • 3-4 EL lemon juice
  • red, green, blue and yellow baking and food coloring and chocolate buttons
  • Fat and flour
60 minutes
easy
1.
Finely dice the marzipan. Chop the pistachio nuts. Grease a non-stick coated Easter egg mold with 9 hollows and sprinkle with flour. Put the fat, salt, vanilla sugar and sugar in a mixing bowl and stir until frothy with the whisk of the hand mixer. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk. Fold in the marzipan, pistachio nuts and almonds. Use a tablespoon to evenly distribute the dough in the hollows of the baking tin. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 20-25 minutes. Take out of the oven and carefully remove the muffins from the mold after 10 minutes. Allow to cool on a grill. Put icing sugar, egg white and lemon juice in a mixing bowl and stir until smooth with the whisk of the hand mixer. Divide the icing into five portions if you like and color with red, green, blue and yellow baking and food coloring. Decorate the muffins with the topping and chocolate lentils that are colored to your liking
1 piece approx. -nutrients '>
  • 380 kcal
  • 1590 kJ
  • 6 g protein
  • 16 g fat
  • 55 g carbohydrates
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