It’s Christmas time! My favourite time of the year. The tree is up, the house is decorating, I’m now just waiting to finish work and enjoy the relaxation! One of the best things about Christmas is not just the excuse to drink an extra gin but also to eat yummy food which only comes around this time of year! I wanted to get baking some festive foods and try something different from what I’ve done before. Stollen Muffins sounded like a delicious, easy, weekend bake to get into the Christmas mood!
Stollen is one of my favourite festive cakes. One day I will set myself the task of actually making it but, it requires a lot of time and attention I currently don’t have!
The cake is a German creation which goes right back to the 15th century. It was designed to resemble the baby Jesus wrapped in clothing. However, when first created the bread-based treat was pretty dull. With advent being a time for fasting the stollen could only be made from simple bread ingredients. Spice was also very expensive which meant that was also missed from the ingredients list. Today it is very different!
This recipe has dried cherries, pistachios, almonds, dried apricots and marzipan within the stollen muffin mix. The numbers of different fruits and nuts involved makes every bite different! The recipe is the easiest thing to follow, with it almost being a matter of just mixing everything into one bowl. Nothing technical, no faffing and nothing too time consuming.
The results are a festive delight, even better with a cup of tea as well!
The recipe was adapted and inspired by Good Food.
- 200g Plain Flour
- 50g Ground Almonds
- 1 Teaspoon Baking Powder
- 1 Teaspoon Bicarbonate of Soda
- 1/2 Teaspoons of Ground Cinnamon
- 100g Golden Caster Sugar
- 100g Marzipan
- 25g Pistachios
- 50g Dried Cherries
- 50g Dried Apricot
- 2 Large Eggs
- 100g Margarine
- 125ml Natural Yoghurt
- 1 Teaspoon Almond Extract
- 1 Teaspoon Icing Sugar
- Preheat the oven 200 degrees and place muffin cases into your muffin tray.
- Prepare your ingredients before beginning by dicing the marzipan, dried apricots and chopping the pistachios. You will also need to melt the margarine ready for later.
- Once prepped, in a large bowl, mix the flour, ground almonds, sugar, bicarbonate of soda, baking powder, 1/4 teaspoon of cinnamon, marziapan, fruit and nuts.
- In a separate bowl, beat the eggs, yoghurt, melted margarine and almond extract together.
- Pour the wet ingredients into the dry and stir. Do not over mix this, its OK if some flour isn’t fully incorporated in
- The batter will be very thick but not to worry! Spoon this to fill the cases up and place in the oven to bake.
- Bake for 5 mins then turn the oven down to 160 degrees and bake for another 15 mins. To check they’re down put a skewer into a muffin and it should come out clean. The muffins will also be golden brown.
- Leave to cool on a wire rack
- When cooled mix 1/4 teaspoon of cinnamon and 1 teaspoon of icing sugar in a bowl, sieve this over the muffins.