A tempting twist on an Easter classic, an inviting mound of these spiced muffins is sure to put the Easter bunny out of business.
Muffins:
| |
| 115g (4oz) | Stork packet, melted |
| 400g (14oz) | plain flour |
| 115g (4oz) | caster sugar |
| 3 | teaspoons baking powder |
| 150g (5oz) | marzipan, finely diced |
| 55g (2oz) | flaked almonds |
| 1 | medium egg |
| 200ml (8fl oz) | semi skimmed milk |
Method:
- Start by preheating your oven to 190°C, 375°F or gas mark 5.
- Then put the flour, sugar and baking powder into a large bowl and give them a good mix.
- Mix together the almonds and marzipan, and spoon half of the mixture into the bowl.
- Combine the melted Stork with the egg and milk, add to dry ingredients and stir gently.
- Spoon the mixture into greased muffin tins or paper cases, and sprinkle with the remaining almond mix.
- Pop them in the oven for 15–20 minutes, or until cooked. Leave to cool on a plate or rack. Then stand back and let the kids do the decorating. Oh, and the washing up. Perfect.
| 12 servings | Per serving | GDAs for average adults* |
|---|
| Calories | 311 | 16% |
| Sugars g | 19.5 | 28% |
| Fat g | 12.4 | 18% |
| Saturates g | 3.2 | 16% |
| Salt g (based on sodium) | 0.55 | 9% |
*Guideline Daily Amounts (GDAs) based on values for women
