From time to time I am baking muffins, as these are easy to freeze down and when defrost for a cup of tea/coffee either at home or when out rowing a longer tour. As I was having some marzipan laying around in the refrigerator as left-over I went looking for a recipe, where marzipan and eggs (having eggs getting close to the end of shelf-life) were important ingredients.
I found a recipe on carrot muffins with marzipan on the home page of Oden Marcipan (gulerodsmuffins a la Odense Marcipan), where I made three modifications. I added in some orange zest for fun, used a combination of light muscovado sugar and sugar as I did not have enough muscovado on it´s own. And finally I decided to drop the icing of cream cheese as muffins with icing are tricky to freeze down and maintain a nice look afterwards.
Carrot muffins with marzipan: - 14 muffins
- 225 g butter
- 115 g light muscovado sugar
- 185 g sugar
- 4 eggs & 1 egg yolk
- 150 g marzipan - grated
- 250 g carrot - grated
- 1 orange (organic) - only the zest finely chopped
- 1 tablespoon cinnamon
- 1/2 teaspoon ginger
- 2 teaspoons vanilla sugar
- 200 g (cake) flour
- 1 teaspoon bakingpowder
- Heat the (conventional) oven to 180'C
- Melt the butter.
- Whip sugar and sugar into foamy eggnog.
- Stir grated marzipan and carrot into the eggnog.
- Mix spices, baking powder and flour together. Sieve this mix into the muffin dough.
- Stir in the melted butter as well.
- Pour the muffin dough into muffin form.
- Bake the muffin at 180'C for 25 minutter in the middle of the oven.