Stollen muffins

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N/A

Makes 10-12 (depending on your tin)

Source

Ingredients

200g plain flour

50g ground almonds

1 tsp baking powder

1 tsp bicarbonate of soda

½ tsp ground cinnamon

100g golden caster sugar

100g marzipan , diced

25g pistachios , roughly chopped

50g toasted flaked almonds

25g sultanas or raisins

50g dried cherries or cranberries

50g dried apricots , diced

2 large eggs

100g unsalted butter , melted and cooled

125ml full-fat natural yogurt

1 tsp almond extract

2 tbsp icing sugar

12 paper muffin cases (we used tulip cases)

Method

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.