Ballistic Blueberry and Marzipan Muffins

Hi everyone,

It’s cold and frosty outside so what better way to warm up and prepare for the festive season than with good old marzipan (or marchpane as they used to call it- a bit of trivia for you!) This year, I’ve decided that in order to make these muffins truly delicious they needed some sort of balance to cut through all the sweetness. With their blueish-purple hint, that came in the form of the jewel like blueberries. With their sharp taste, they were perfect to counterbalance all the sweetness of these muffins.

Naturally, this recipe is vegan and gluten free. I hope you like it as much as me! I’ve used a chia egg in this case to replace the normal egg but I feel it’s a delicate balance. Too much and it’s gluey and dense but too little and really it’s just a nod to nutrition- kidding yourself that it’s healthy XD oh well, here’s my recipe. I believe I’ve got the right balance here but if you fell it should be tweaked please feel free to contact me via the contact page or in the comments below.

A few of you have been asking if the products we used are endorsed. We have never undertaken any endorsement contract and will continue to keep it this way for as long as possible.

Happy Beautiful day,

Katie

 

Blueberry and Marzipan Muffins

Make 6

100g gluten free self-raising flour (we used doves farm free)

25g ground almonds

100g dairy free margarine (such as free)

100g coconut sugar

150g marzipan (or marchpane ;P )

100g blueberries

 

Method

  1. Line your muffin pan with large squares of baking paper. My squares were roughly 10cm (3.5 inch) square.
  2. Mix the flour, butter, almonds and sugar in a bowl until the butter is soft. Don’t worry at this stage if you mix has a lot of flour left over. The next step will help.
  3. Add your chia egg. This should soften the mixture. Add more water if necessary until you have a stiff cake batter. This will prevent the marzipan and blueberries from sinking to the bottom.
  4. Next break of small pieces of marzipan and roll into small balls. These balls should be roughly no bigger than ½ cm (0.2 inches) big so you get a mouthful of it in every bite.
  5. Next, add 75g of the blueberries and gently fold the mixture to avoid breaking them before baking.
  6. Divide this mixture equally between the muffin tin.
  7. Stud the cakes with the remaining blueberries.
  8. Bake at 160c for 25-30 mins or until the muffins have risen and are set inside.
  9. Et voila, your muffins are complete.

 

Happy Beautiful day,

Kate,

CEO Zest and Fresh

(and chef in the making ;P )

xx

 

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