Christmas stollen muffins

For 12 pieces
  • 100 g marzipan raw mass
  • 50 g Almond kernels (e.g. B. without skin)
  • 50 g Orange peel, 50 g raisins
  • 1 TL + 325 g flour
  • 175 g soft + 50 g butter
  • 150 g brown sugar
  • 1 packet vanillin sugar
  • 1 (5 g) bag or 21/2 teaspoons of Christmas stollen spice
  • 1 pinch salt, 4 eggs (size M)
  • 1 packet baking powder
  • 3 EL Milk
  • 2 EL almond flakes
  • 50-75 g Icing sugar
  • 12 red cherries
  • 12 (approx. 5 cm Ø) Paper baking cases
60 minutes
easy
1.
Roughly grate the marzipan on a household grater. Roughly chop the almonds. Finely chop the orange peel. Wash the raisins, drain them and pat dry. Dust with 1 teaspoon flour
2.
Mix 175 g butter, marzipan, brown sugar, vanilla sugar, Christmas stollen spice and salt until creamy. Stir in eggs one at a time. Mix 325 g flour and baking powder and briefly stir in alternately with the milk. Fold in the orange peel, chopped almonds and raisins
3.
Place 1 paper baking case in each of the recesses of a muffin tray (for 12 pieces). Pour in batter. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes
4.
Almond flakes without fat in a pan roast and let cool. Melt 50 g butter over a mild heat. Immediately brush the muffins with 1/3 melted butter. Sieve 1/3 icing sugar on top. Repeat this process two more times
5.
Lift the muffins out of the hollows of the muffin tray. Let cool down. To serve, sprinkle with flaked almonds and decorate with cherries
1 piece approx:
  • 450 kcal
  • 1890 kJ
  • 8 g ​​protein
  • 24 g fat
  • 47 g carbohydrates

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