- Preheat oven to 200°C (180°C convection oven) . Line the walls of the muffin tin with paper cases or grease and dust with flour. Mix Sanella and sugar with the beaters of an electric hand mixer until smooth. Stir in the eggs one by one.
- Mix flour, baking powder, 1 pinch of salt and briefly whisk this mixture and the milk alternately into the Sanella egg mass. Keep 20 chocolate drops aside to form the eyes, mix in remainder. Keep 10 biscuits aside, coarsely chop or crumble rest and mix.
- Divide batter into the prepared tins and bake in the preheated oven for 20-25 minutes. Do the toothpick test, muffins are done when no batter sticks to the wooden sticks. Allow to cool down.
- Meanwhile, prepare the decoration: colour the shredded coconut with food colouring, preferably mash in a stainless steel bowl using your hands. Form 20 balls from the raw marzipan. Push in the chocolate droplets as pupils. Stir the icing sugar with blue paint and 1-2 tsp water to form a creamy mix.
- Cover the Blue Monster muffins with the icing and dip them into the coloured coconut or sprinkle the rasp over them. Stick the marzipan eyes to the muffin using a little icing. Allow the Blue Monster muffins to dry. For the mouth, cut a small wedge into the Blue Monster muffins. Halve the biscuits or break off smaller pieces and stick these into the Blue Monster muffins’ mouths.
There are now many syrups, including blue Curacao syrup, which give a nice turquoise-blue colour. This is a good basis for colouring the grated coconut, and if you add 1 sachet of blue food colouring, the rasp becomes a really nice blue.
- Temperature: 180°C, 160°C fan oven, Gas mark 4 oC
- Baking time:
- Serves: 12