If you like marzipan, try these delicious apple muffins for the holidays. They are easy to make and freeze well, too.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs, one at a time, and beat until well combined. Mix in milk and vanilla sugar.
Combine flour, baking powder, and salt in a small bowl. Sift over the batter and fold in with a spatula until combined. Fold apples, almonds, and crumbled marzipan into the batter.
Spoon the batter into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Per Serving: 236 calories; protein 4.5g; carbohydrates 27.7g; fat 12.6g; cholesterol 56.9mg; sodium 93.1mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.