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.