Christmas muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Skip to ingredients
- 200g self-raising flour
- ½ tsp bicarbonate of soda
- 50g ground almonds
- 75g golden caster sugar
- 60g flaked almonds
- 50g marzipanchopped into small pieces
- 2 eggsbeaten
- 150ml yogurt
- 4 zested, 2 juiced tangerines
- 75ml rapeseed oil
- for the glaze icing sugar
Nutrition:
- kcal237
- fat18.4g
- saturates1.4g
- carbs22.8g
- fibre0.7g
- protein6g
- salt0.3g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with paper muffin cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the ground almonds, sugar, flaked almonds and marzipan.Add the beaten eggs, yogurt, tangerine zest and oil, and stir until the mixture is jut combined. It doesn’t matter if the mixture looks a bit lumpy, don’t overmix or the muffins will turn out tough.
step 2
Divide the mixture between the cases and bake for 20-25 minutes, or until a skewer comes out clean. Mix the tangerine juice with a little icing sugar to make a glaze and spoon a little over each muffin.
