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Flamingo-lime muffins
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Ingredients
Directions
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Preheat the oven to 200ºC. Mix the flour with the sugar, the baking powder and a pinch of salt in a large bowl. In another bowl, beat the eggs with the coconut milk, lime zest and half of the lime juice in about 5 minutes to a foamy mixture.
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Then sprinkle the egg mixture through the flour mixture and stir until smooth. Put the paper molds in the muffin mold and spread the batter over it.
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Bake the muffins in the oven in about 20 minutes until tender and golden brown. Leave to cool for at least 2 hours. In the meantime, whisk the cream cheese with butter, icing sugar, leftover lime juice and beetroot juice into an airy, pink mass. Put the mixture in the piping bag and spray a bit on the muffins.
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Roll out the marzipan. Make 10 sticks out of it with your fingers and cut out 20 drop-shaped figures. Bend the tip of the rods downwards and draw eyes and a beak with the enamel tip. Insert the rods into the cream cheese mixture as a head at the front and press the drop-shaped figures on the side as wings.
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Nutrition
505Calories
Fat38% DV25g
Protein18% DV9g
Carbs20% DV59g
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