Stollen muffins

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

You will need

• 12 paper muffin cases (we used tulip cases)

  Method

  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.
  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.
  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.
  4. Source: bbcgoodfood.com