If you take a bite of these muffins, you can find the almond paste into small pieces and return the lemon gives it some extra flavor. The baking time for both normal as long as the mini muffins.
for 12 muffins or 48 mini muffins:
200 grams almond paste
100 grams of granulated sugar
2 sachets vanilla sugar
280 grams of flour
2 tsp baking powder
1 / 2 teaspoon baking soda
1 / 4 tsp salt
60 g butter, melted -
250 grams plain yogurt 1 egg size L
zest of 1 lemon
Preheat oven to 190 ° C degrees. Flour and Butter the muffin tin. Sift the flour with the baking powder, baking soda and salt. Grate or cut the meat into pieces. Put this together with the sugars in a food processor or chopper and pulse a few times, until the meat is chopped into small pieces. Fold into the flour mixture. Mix the butter, yogurt, egg and the rasp. Spoon the flour mixture and mix the batter until it is completely incorporated into the batter. Mix no longer than necessary! Divide the batter over the shapes: this is the easiest with a scoop for large muffins and cookies with a scoop for the mini Mufin.
Bake the muffins in the middle of the oven for about 18 minutes until tender and golden. Let the muffins cool for 5 minutes in the form, then a grid.
