10
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 Makes: 12
A delicious, sweet treat to replace the standard mince pies and Christmas cake. Perfect for Christmas Day breakfast.
1. Heat oven to 200C/180C 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 to180C/160C 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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