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)
- 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.
- 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.
- 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.