I started by creaming together 100g butter and 100g caster sugar.
In a separate bowl I whisked up 2 eggs, 100ml milk, 25ml brandy and 1 tsp almond extract.
I also measured out 60g dried cranberries, 60g mixed peel, 60g sultanas and 60g diced up marzipan. I sprinkled a little flour in and mixed it around to coat the fruit and marzipan. This stops it sinking to the bottom of the muffins while they are baking.
I combined the egg mixture into the creamed butter, then added 200g self raising flour, 50g ground almonds, 1 tsp bicarbonate of soda, 1/2 tsp cinnamon, 1/2 tsp mixed spice and 1/4 tsp nutmeg.
I separated the mixture into 12 tulip muffin cases and sprinkled some flaked almonds over each muffin. I baked them on 180C for approximately 15-20 minutes. It will depend on your oven as to how long they take but you want them to be golden brown on top and a skewer to come out clean.
I left them to cool completely then dusted them generously with icing sugar.
If you are a fan of stollen and also short of time like me, I highly recommend this recipe. It’s got everything your taste buds are craving; Christmas spices, sweet fruit and nutty marzipan. It embodies Christmas and will be a guaranteed hit for all your family, friends or colleagues!
I’m entering these into a few blogging challenges this month…
Starting with Treat Petite, hosted by Cakeyboi, where the theme is Red and Green (aka Christmas).
I’m also entering it into Simply Eggcellent hosted by Belleau Kitchen where this month anything goes.
And into Credit Crunch Munch hosted by Fab Food 4 All as I used some leftover marzipan and dried fruit that was in the cupboard.
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- 100 g Butter
- 100 g Caster sugar
- 2 Eggs
- 100 ml Milk
- 25 ml Brandy
- 1 tsp Almond extract
- 60 g Dried cranberries
- 60 g Mixed peel
- 60 g Sultanas
- 60 g Marzipan diced
- 200 g Self raising flour
- 50 g Ground almonds
- 1 tsp Bicarbonate of soda
- 1/2 tsp Cinnamon
- 1/2 tsp Mixed spice
- 1/4 tsp Nutmeg
- Handful of Flaked almonds
Cream together the butter and caster sugar
In a separate bowl whisk the eggs, milk, brandy and almond extract together
In a third bowl, measure out the dried cranberries, mixed peel, sultanas and marzipan. Sprinkle a little flour in and mix it around to coat the fruit and marzipan. This stops it sinking to the bottom of the muffins while they are baking
Combine the egg mixture into the creamed butter, then add the flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg
Separate the mixture into 12 tulip muffin cases and sprinkle some flaked almonds over each muffin. Bake them on 180C/350F/Gas Mark 4 for approximately 15-20 minutes. It will depend on your oven as to how long they take but you want them to be golden brown on top and a skewer to come out clean