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!

Raspberry-Marzipan Muffins
makes 12

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
chopped almonds


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.


Amy Sherman said...

Those look delicious! What a great combination, raspberry and almond. Bet they were good...

Anonymous said...

Muffins aren't really supposed to be very sweet and they are usually made with stronger flour than cupcakes and melted butter insted of creamed fat and sugar like cupcakes. They are supposed to be a cross between bread and cake where cupcakes are just cake baked in small portions (they dont have to be frosted). Of course a lot of the muffins sold commerically are exremely sweet and taste like cake and are much too big and use oil insted of melted butter which personally I don't think is as nice.

Anonymous said...

Muffins can be purely savoury too.

Jocelyn:McAuliflower said...

Yum, I agree... almond and raspberry are one of my favorite combos too!

Niki said...

Also, muffins have more of a crust ratio, than cupcakes!

Anonymous said...

Can you please tell me what the measurement dl is, as I am having problems working out the butter content.

Anne said...

Hi! dl is short for deciliter, which is 1/10 liter, or 100 ml. a dl is also 0.4 cups. (or close enough). Hope that helps! In this recipe, that would mean you need a little more than 1/2 cup melted butter.