Peel apples, quarter them and cut out the core. Dice apples. Finely dice the marzipan. Whisk egg, salt, vanillin sugar and sugar with the whisk of the hand mixer for about 10 minutes until thick and creamy white. Mix flour and baking powder. Stir the sour cream, oil and cinnamon well into the egg-sugar mixture. Add flour mixture and stir in
Fold in marzipan, almonds and apples. Line 12 troughs of a muffin tray with 2 paper baking cups each, distribute the dough evenly in them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes
Remove the muffins and let them cool on a cake rack for about 10 minutes. Remove the muffins from the tin and let them cool
Mix icing sugar and lemon juice to a thick icing. Add the icing to the muffins with a teaspoon. Decorate with raspberries
Waiting time approx. 1 hour