Stollen Muffins

 

Ingredients:

200g. plain flour (sifted)

50g. almond meal

4 tsp. baking powder

1/4 tsp. ground cinnamon

100g. caster sugar

120g. dried cranberries, green and red cherries, orange peel and raisins

50g. pumpkin seeds (can add other types of nuts)

100g. unsalted butter (melted and cooled)

2 large eggs

125ml. plain yogurt

Dusting over top of muffins: (mix in a small bowl)

1/4 tsp. ground cinnamon

1 1/2 tbsp. icing sugar

Methods:

1. In a large bowl, mix together plain flour, almond meal, baking powder, ground cinnamon, caster sugar, dried fruits and pumpkin seeds/nuts.
2. In another bowl whisk together eggs, melted butter and yogurt.  Pour over the dry ingredients and very quickly mix with a wooden spoon until mixture has just come together.  Do not over mix.  A few floury bits is fine.
3. Quickly divide the batter between muffin cases, place over muffin pans and bake in a preheated oven of 220 degree Celsius for 5 minutes; lower temperature to 180 degree Celsius, and bake for 15 minutes until risen and golden; or when a skewer inserted in the center of the muffins comes out clean.  Remove from oven onto a wire rack.
4. Once cooled enough to handle, lift out of the tin onto a wire rack a cool for 5 minutes.
5. Sieve the ground cinnamon and icing sugar over the muffins.
6. Ready to serve!

This recipe is adapted from 'NewIdeafood.com.au' with adjustments to suit my baking preference.