Thursday, March 24, 2005
IMBB #13 - Raspberry-Marzipan Muffins
What's the difference between a cupcake and a muffin? I have no idea. I sure hope to find out though, since the theme for this months blog-event Is My Blog Burning? is just that - cupcakes and muffins. I'm tentatively guessing that cupcakes have frosting, muffins don't. I was going to do one of each for today, but.. time did not work out for me. My cupcake project is resting in the freezer, and I have no time to frost them so that will have to be a different post for another day.
So. Over to the ones I actually did make. The recipe is from a Swedish site called Dagens Muffin - the Daily Muffin. Lovely concept, isn't it? It has hundreds of recipes - all for muffins. (Or well, cupcakes.) They were really easy to make, and they came out great! Only, make sure to use paper cups even if you have a muffin tin - since they have filling, they don't hold together all that well. I used a homemade raspberry-red currant preserve from last summer - delicious!
300 g (5 dl) strong flour
175 g (2 dl) sugar
2 tsps baking powder
1/2 tsp salt
1 tsp vanilla
1 egg, lightly beaten
1 cup (2,5 dl)milk
a little less than 2/3 cups (1,5 dl) melted butter
For the filling
2-3 tbsp raspberry preserves
150 g almond paste or marzipan
Preheat oven to 390 F (190 C). Divide the almond paste/marzipan into 24 pieces. (Easiest way is to form a roll, and cut it into appropriate thin slices) Put a little bit of raspberry jam on half of the marzipan, and cover with the rest.
Mix flour, sugar, baking powder and salt in a bowl. In another bowl, stir the egg, milk, butter and vanilla. Add the dry ingredients, and mix well. Divide half of it into muffin tins, add a piece of raspberry-filled marzipan, and cover with the rest of the batter. Sprinkle some chopped almonds on each. Bake in the center of the oven for about 20 minutes.