Stollen muffins
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 10-12 (depending on your tin)
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- 200g plain flour
- 50g ground almonds
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp ground cinnamon
- 100g golden caster sugar
- 100g marzipandiced
- 25g pistachiosroughly chopped
- 50g toasted flaked almonds
- 25g sultanasor raisins
- 50g dried cherriesor cranberries
- 50g dried apricotsdiced
- 2 large eggs
- 100g unsalted buttermelted and cooled
- 125ml full-fat natural yogurt
- 1 tsp almond extract
- 2 tbsp icing sugar
You will need
- 12 paper muffin cases(we used tulip cases)
Nutrition: per muffin (12)
- kcal315
- fat15g
- saturates5g
- carbs37g
- sugars22g
- fibre2g
- protein7g
- salt0.4g
Method
step 1
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.
step 2
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.
step 3
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.
