- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 315
- Fat Content: 15g
- Saturated Fat Content: 5g
- Carbohydrate Content: 37g
- Sugar Content: 22g
- Fiber Content: 2g
- Protein Content: 7g
- Sodium Content: 0.4g
Stollen muffins
Ingredients
- plain-flour - 200g plain flour
- ground-almond - 50g ground almonds
- baking-powder - 1 tsp baking powder
- bicarbonate-of-soda - 1 tsp bicarbonate of soda
- ground-cinnamon - 1/2 tsp ground cinnamon
- golden-caster-sugar - 100g golden caster sugar
- marzipan - 100g marzipan, diced
- pistachio - 25g pistachios, roughly chopped
- flaked-almond - 50g toasted flaked almonds
- sultana - 25g sultanas or raisins
- dried-cherry - 50g dried cherries or cranberries
- dried-apricot - 50g dried apricots, diced
- egg - 2 large eggs
- unsalted-butter - 100g unsalted butter, melted and cooled
- natural-yogurt - 125ml full-fat natural yogurt
- almond-extract - 1 tsp almond extract
- icing-sugar - 2 tbsp icing sugar
- cases - 12 paper muffin cases (we used tulip cases)
Instructions
- Heat oven to 220C/200C fan/gas 7 and put the muffin cases in a 12-hole muffin tin. Mix the flour, ground almonds, baking powder, bicarb, 1/4 tsp cinnamon, the sugar, marzipan, nuts and dried fruit in a mixing bowl. Whisk together the eggs, melted butter, yogurt and almond extract, then pour over the dry ingredients and very quickly mix with a wooden spoon until the mixture has just come together - the most important thing is to not overmix - don't worry if there are still a few floury bits.
- Quickly divide the mix between the cases and put in the oven on the top shelf. Bake for 5 mins, then lower the heat to 180C/160C fan/gas 4 and bake for 15 mins more until they are risen, golden, and a skewer inserted into the middle of them comes out clean.
- Once they have cooled a little and are firm enough to handle, lift out of the tin onto wire racks and cool for 5 mins. Mix the icing sugar with the remaining 1/4 tsp cinnamon and sieve over the muffins. Serve warm. Will keep for 3 days in an airtight container.
Easy muffin recipe for 4 – 8 people, takes only 20 mins; recipe has plain flour, ground almond, baking powder, bicarbonate of soda, ground cinnamon, golden caster sugar, marzipan, pistachio, flaked almond, sultana, dried cherry, dried apricot, egg, unsalted butter, natural yogurt, almond extract, icing sugar and cases.
Add to Favourites
