Muffin Recipe

Since there’s so much baking going on here, I thought I’d share a muffin recipe.

Pineapple Muffins



Yesterday we had Hawaiian toast. Back in my childhood, that was a meal for “special occasions.” And what could be more natural than baking muffins today with the leftover pineapple slices?

For the batter:

• 100 g raw marzipan (leftovers from Christmas baking)
• 150 g flour
• 2 level tsp baking powder
• 100 g sugar
• 1 packet vanilla sugar
• 70 ml milk
• 80 ml neutral cooking oil (e.g., sunflower oil)
• 2 medium eggs
• Shredded coconut
• Powdered sugar for dusting

Coarsely grate the marzipan and mix it well with all the dry ingredients. Mix all the liquid ingredients together and stir them into the dry ingredients (using a kitchen mixer).

Spoon 1 tablespoon of batter into each muffin cup, place 2 small pieces of pineapple inside, and top with another spoonful of batter. Top with pineapple pieces and a few shredded coconut flakes. The batter makes 12 muffins



Bake at 175 degrees for about 30 minutes, let cool, and dust with powdered sugar. 

Mmm, Petra, those look delicious. They make you want to take a bite right away. Thank you so much for sharing the recipe with us.

Oh, my mouth is watering already, dear Petra. That would be just the thing to have with coffee later. Too bad there isn’t a little hatch on my PC that would let me have your muffins delivered straight to my home with a click of the mouse. The recipe sounds doable, and the muffins look very appetizing. Thank you so much for your recipe.

Best wishes, Ina

Petra, those really do look delicious. I’ll definitely bookmark this recipe so I can try making them someday. Yeah, an order like that would be great right now, too.

OH Petra, those look delicious too....I’ve written down the recipe. Since we don’t eat cake during the week—at least I don’t—I’ll definitely give this a try one weekend.
I’d love to have that flap for taking out all those delicious treats, too :)