Easy Stollen Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Golden Caster Sugar
- 180 g Plain Flour
- 30 g Ground Almonds
- 1 tsp Bicarbonate of Soda
- 1 tsp Mixed Spice
- 100 ml Plain Yogurt
- 140 g Butter (melted and cooled)
- 2 Eggs (large)
- Β½ tsp Almond Extract
- 100 g Mixed Dried Fruit
- 100 g Marzipan (diced into small chunks)
- 25 g Flaked Almonds
- 1 tbsp Icing Sugar
- ΒΌ tsp Cinnamon
Method
- Preheat the oven to 190Β°C (170 fan/ Gas 5/ 375F) and line a 12 hole muffin tin with 12 muffin cases.
- Place the dry ingredients (golden caster sugar, plain flour, ground almonds, bicarbonate of soda, and mixed spice) into a large mixing bowl.
- Whisk together the wet ingredients (yogurt, cooled melted butter, eggs, and almond extract) in a jug and then gently fold the wet ingredients into the dry ingredients with a wooden spoon. Be careful not to overmix!
- Fold in the dried fruit, diced marzipan, and flaked almonds until just combined.
- Spoon into 12 muffin cases and bake for 16-18 minutes until golden brown and risen. Cool on a wire rack and then dust with the icing sugar and ground cinnamon.