Easter muffins

makes 10-12

Rating (8 ratings)


100 g almond paste
150 g butter or margarine
3/4 dl Dansukker Light Muscovado Sugar
Pinch of salt
3 eggs
1 dl plain flour
1/2 dl potato starch
1/2 tsp baking powder
1 tsp Dansukker Vanilla Sugar

200 g Philadelphia cream cheese, natural
1 dl Dansukker Icing Sugar
Yellow food colouring

2 dl desiccated coconut
Yellow food colouring


Start with the decoration. Mix the yellow colouring with water, add the coconut flakes stirring until the flakes are yellow. Leave to dry spread out on a tray or baking sheet.

Grate the almond paste and mix it with the butter, muscovado sugar and salt. Stir in the eggs one at a time. Mix together the two flour types, baking powder and vanilla sugar and stir into the mixture. Pour the mixture into muffin cases or a muffin pan. Bake at the centre of the oven at just under 200 °C for approx. 25 minutes. Leave to cool on a wire rack.

Mix together the cream cheese and icing sugar and colour this yellow. Spread the frosting on top of the muffins. Dip them in the coconut flakes. Position sweets as the eyes and beak.

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