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  2. christmas breakfast recipe

Christmas morning stollen muffins

These little cakes are filled with all the festive, fruity flavours of this classic German Christmas bake - ideal for Christmas morning or a teatime treat. - by Constant Commerce
  • 08 Feb 2016
Christmas morning stollen muffins
Cook: 40 Minutes - easy - Makes 12 - Vegetarian - pregnancy-safe
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These little cakes are filled with all the festive, fruity flavours of this classic German Christmas bake - ideal for Christmas morning or a teatime treat.

Ingredients

1- 2 tsp sunflower oil, for greasing

200 g plain flour

50 g almond meal

1 tsp baking powder

1 tsp bicarbonate of soda

½ tsp ground cinnamon

100 g golden caster sugar

100 g marzipan, diced

25 g pistachios, roughly chopped

50 g toasted flaked almonds

25 g sultanas or raisins

50 g dried cherries or cranberries

50 g dried apricots, diced

2 large eggs

100 g unsalted butter, melted and cooled

125 ml full-fat natural yoghurt

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 and put the muffin cases in a 12-hole muffin tin. Mix the flour, almond meal, baking powder, bicarb, ¼ tsp cinnamon, the sugar, marzipan, nuts and dried fruit in a mixing bowl. Whisk together the eggs, melted butter, yoghurt 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 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 ¼ tsp cinnamon and sieve over the muffins. Serve warm.
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