Baking
Gluten-Free Stollen Muffins A delicious, sweet treat to replace the standard mince pies and Christmas cake. Perfect for Christmas Day breakfast.
Makes 12 Ingredients 200g gluten-free self-raising flour 50g ground almonds 1 tsp ground cinnamon 50g caster sugar, light brown sugar or xylitol for lower sugar option 150g finely diced marzipan 75g raisins 75g dried cranberries 2 eggs 100g unsalted butter, melted and cooled slightly ½ tsp almond essence 125ml Greek yoghurt 2 tbsp icing sugar, for dusting Muffin cases
1. Heat oven to 200°C/180°C fan/gas mark 6. Line a 12-hole muffin tin with the muffin cases. 2. Mix flour, ground almonds, ground cinnamon, caster sugar (or light brown sugar or xylitol), marzipan and dried fruit into a mixing bowl and incorporate together. 3. Whisk eggs, melted butter, almond essence and yoghurt together, and mix into the dry ingredients. 4. Incorporate together until combined but do not over-mix. 5. Divide mixture into the cake cases and bake in oven for 5 minutes. 6. After 5 minutes lower the temperature of the oven to 180°C/160°C fan/ gas mark 4 and cook until springy and a skewer comes out clean when inserted into the centre of the muffins. 7. Once cooled, dust muffins with the icing sugar.
Nutrition per muffin: 253kcal, fat 11g (of which saturates 4.7g), carbohydrates 34g (of which sugars 21g), protein 4g, fibre 1.3g
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