PureSpelt rhubarb muffins
for 12 muffins
1 cake tin with 12 indentations and 12 paper baking cases
1 icing bag with indented nozzle
125 g of butter, cut into pieces, soft
125 g of sugar
1 pinch of salt
3 eggs
150 g of marzipan, finely diced
125 g of rhubarb, cleaned, finely diced
200 g of PureSpelt flour with 20% whole grain
2 teaspoons of baking powder
Topping and garnish
100 g of butter, soft
150 g icing sugar
100 g of mascarpone, room temperature
1 lime, scraped peel and a few drops of juice
Marzipan flowers or sugar flowers
1-2 tablespoons of pistachio nuts, chopped
1
Stir the butter until peaks are formed. Add the sugar, salt and eggs; continue to stir until the mixture is light in colour. Stir in the marzipan and rhubarb. Mix the flour and the baking powder, add to the butter mixture, stir briefly and distribute in the paper baking cups in the baking tray.
Baking
Bake for 20-25 minutes in the middle of an oven pre-heated to 180°C. Allow the muffins to cool.
2
Topping and garnish: Stir the butter until peaks are formed. Add the icing sugar and stir until the mixture is light in colour. Carefully fold in the mascarpone one tablespoonful at a time. Mix in the lime peel and the juice, fill the mixture into the icing sack and squeeze onto the muffins just prior to serving, garnish with the pistachio nuts and flowers, refrigerate until serving.
Source:
IG Dinkel, Judith Gmür-Stalder
