Christmas Stollen Muffins
12
30 minutes
Light, fluffy and full of festive flavours, our Christmas Stollen Muffins are a treasured recipe in the Farrington house. Created by Eli’s mother, they are baked on repeat every Christmas! With pockets of marzipan, cherries and raisins, these are sure to go down well with a hot drink and bit of Christmas cheer.
This recipe uses Mellow Yellow Cold Pressed Rapeseed Oil which is low in saturated fat, high in Omega 3 and brilliant for baking.
Method
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1
Preheat your oven to 170ºC fan.
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2
Mix together your flour, ground almonds, nutmeg and mixed spice and put to one side.
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3
In a separate mixing bowl, cream together your Mellow Yellow Rapeseed Oil, milk, eggs, lemon zest, sugar and vanilla with an electric whisk for 2 minutes until it reaches a paler, slightly thicker consistency.
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4
Fold in your flour mixture, marzipan, raisins, cherries and chopped almonds.
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5
Spoon into 12 muffin cases and decorate each with a sprinkling of flaked almonds and half a cherry.
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6
Bake for around 20 minutes until risen and golden, then leave to cool on a wire rack.
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7
Dust with icing sugar and enjoy.
Ingredients
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180g self-raising flour
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60g ground almonds
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½ tsp nutmeg
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½ tsp mixed spice
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30ml whole milk
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180g soft light brown sugar
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3 eggs
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½ tsp vanilla extract
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50g morello chopped cherries, plus 6 halved for topping
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120g marzipan, cut into ½cm cubes
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80g raisins
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40g blanched almonds, chopped
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Zest of 1 lemon, grated
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Flaked almonds to decorate
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Icing sugar, to decorate
