Chocolate-Marzipan Muffin 2

Preheat the oven to 160°C (fan) and line a muffin tin with paper liners.

Thoroughly mix flour, cornstarch, baking powder, baking soda, salt, chopped almonds, candied citrus, grated chocolate and grated marzipan in a bowl.

Beat the egg whites until stiff and set aside.

Beat the egg yolks with oil, sugar and vanilla sugar until frothy.

Gently fold the dry flour mixture into the egg yolk mixture until a smooth batter forms.

Carefully fold the beaten egg whites in 2–3 portions.

Spoon the batter into the liners, filling each about two-thirds full.

Bake the muffins for 20–25 minutes until cooked through.

Let the muffins rest for 5 minutes, then remove them from the tin and cool completely on a wire rack.