Apple Marzipan Muffins Food

MOIST APPLE MUFFINS

Steps:

• In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in the buttermilk. Combine the flour, cinnamon, baking soda and salt; add to butter mixture just until moistened. Fold in chopped apples. , Fill paper-lined muffin cups three-fourths full. Place sliced apples over batter. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over tops., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

20 BEST WAYS TO USE MARZIPAN

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

APPLE MUFFINS

Steps:

• Preheat the oven to 400 degrees. Line 12 muffin tins (2 1/2 inch round) with paper liners. Sift sugar, baking powder, baking soda, salt and cinnamon together. Add flour and sift again. In a bowl combine egg, melted butter and buttermilk. Stir the wet ingredients into dry ones and mix just to combine don't overbeat. Add apples and pecans. Spoon batter into muffin tins to the top. Sprinkle with granulated sugar and bake 25 minutes. Transfer to a rack to cool.

APPLE & SULTANA MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
• In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
• Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.

STOLLEN MUFFINS

Steps:

• Heat oven to 220C/200C fan/gas 7 and put the muffin cases in a 12-hole muffin tin. Mix the flour, ground almonds, baking powder, bicarb, 1/4 tsp cinnamon, the sugar, marzipan, nuts and dried fruit in a mixing bowl. Whisk together the eggs, melted butter, yogurt and almond extract, then pour over the dry ingredients and very quickly mix with a wooden spoon until the mixture has just come together - the most important thing is to not overmix - don't worry if there are still a few floury bits.
• Quickly divide the mix between the cases and put in the oven on the top shelf. Bake for 5 mins, then lower the heat to 180C/160C fan/gas 4 and bake for 15 mins more until they are risen, golden, and a skewer inserted into the middle of them comes out clean.
• Once they have cooled a little and are firm enough to handle, lift out of the tin onto wire racks and cool for 5 mins. Mix the icing sugar with the remaining 1/4 tsp cinnamon and sieve over the muffins. Serve warm. Will keep for 3 days in an airtight container.

APPLE MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
• Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.