Marzipan orange muffins
50 minutes
The triple combination of almond-flavoured ingredients—marzipan, almond liqueur and flaked almonds—gives these muffins a delicious taste and texture.
Lynn Lewis and Joachim Wahnschaffe
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Ingredients
Serves: 24
- 175 g marzipan paste, chopped
- 2 eggs, lightly beaten
- 80 g butter, softened
- 200 ml buttermilk
- 80 g caster sugar
- 2 teaspoons grated orange zest
- 2 tablespoons almond liqueur
- 210 g plain flour
- 1 teaspoon baking powder
- 1 large orange
- Flaked almonds, for decoration
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- Use 2 × 12-hole muffin pans; line with paper cases. Preheat oven to 180°C.
- Beat the marzipan, eggs and butter with a wooden spoon until smooth. Gradually mix in the buttermilk, sugar, orange zest and liqueur with a wooden spoon until light and fluffy.
- Sift flour and baking powder into a large bowl. Add marzipan mixture; stir until just combined.
- Peel orange very thickly so that white pith is removed. Segment the orange and halve the segments.
- Place 1 tsp of mixture in each paper case and place a halved orange segment on top. Add more mixture until cases are two-thirds full. Sprinkle with flaked almonds.
- Bake for about 20 minutes until golden brown. Place pans on a wire rack; leave muffins to cool.
Try this, too…
To make Chocolate Apple Muffins, replace orange zest and liqueur with 1/2 tsp ground cinnamon, 2 tbsp hazelnut spread and 1/2 tbsp cocoa powder. Peel, halve and core 2 tart apples. Cut into small cubes and stir into the mixture after Step 3. Continue as for the main recipe.
