Muffins with rosehip preserve

Preparation

1. Half an orange and press out the juice, measure out 50 ml. Save 1 tsp. for the icing, use the remaining juice for something else. Stir butter, 1 pinch of salt, sugar and vanilla sugar with the balloon whisk of electric mixer until creamy. Gradually add the eggs while stirring constantly. Mix flour and baking soda and alternating add milk and 50 ml of orange juice. Also mix in pumpkin seeds. Add the preseve and mix into the dough in streaks. 

2. Place 2 paper baking forms into the 12 recesses of the muffin form. Evenly spread out the dough. Bake in the pre-heated oven (electric oven: 175°C/ circulating: 150°C/ gas: please see manufacturer information) for approx. 25 minutes. 

3. In the meantime, form 12 small hats from the fondant and decorate with icing sugar writing as you please. Take the muffins out of the oven and place onto a cake rack in order to allow to cool. 

4. Whisk the egg white, 1 tsp. of orange juice and icing sugar using the balloon whisk attachment on your electric mixer until stiff. Spread icing sugar onto the muffins, sprinkle with sugar confetti and place the fondant hats on top.

Preparation time: approx. 1 hour and 30 minutes. Waiting time: approx. 1 hour.
Each piece has approx. 1800 kJ, 430 kcal. Protein 7 g, Fat 19 g, Carbohydrates 59 g