It’s beginning to look a lot like Christmas… and I don’t know about you, but I’m rather glad. It’s been a scary and rather uncertain year with everything that has been going on in the world, so I’m grateful for a distraction and I hope that a bit of Christmas cheer will help to take my mind off it… and yours too!
So, get ready for my first Christmas recipe of the year and prepare to feel fabulously festive.
My Gluten Free and Dairy Free Stollen Muffins are every bit as tasty as actual Stollen and are the perfect way to get your Stollen fix, without the hassle of making bread.
Stollen is a German Christmas bread which usually contains dried fruit, almonds, marzipan and spices, such as cinnamon. These muffins are chock full of everything you’d find in traditional stollen, but with a dash of my favourite tipple for good measure, because it’s Christmas!
Gluten Free and Dairy Free Stollen Muffins
2 – 3 tbsp Cointreau (you could also use Brandy, Rum or Amaretto)
200g mixed dried fruit (I used sultanas/raisins/cherries/mixed peel)
300g gluten free self raising flour
Zest of an orange
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp Baking Powder
1/2 tsp bicarbonate of soda
150g ready to roll marzipan (chopped into small pieces)
100g caster sugar
50g light brown sugar
2 large eggs
100 ml sunflower oil
200 ml almond milk
1 tsp almond extract
1/2 vanilla extract
50g flaked almonds
1) Leave the mixed fruit to soak in Cointreau overnight.
2) Preheat the oven to 180 degrees C/gas mark 4 and line a muffin tin with muffin cases.
3) In a large bowl, stir together the flour, baking powder, bicarbonate of soda, orange zest, cinnamon and ginger, then stir through marzipan.
4) In a separate bowl, whisk together eggs, sugar, oil, almond milk, vanilla extract and almond extract until combined, then add this to the dry ingredients.
5) Gently mix together all the ingredients using a wooden spoon until you are left with a batter which is only just combined (don’t worry too much if there are any lumps), then stir through the dried fruit and the flaked almonds.
6) Spoon approximately 2 tablespoons of batter into each muffin case, then bake for 25 minutes, until golden brown.
7) Leave the muffins to cool completely on a wire rack, before dusting them with icing sugar to finish.
Be sure to store the muffins in an air tight container and they will last for 4 to 5 days.
Keep your eyes peeled for lots more Christmas recipes coming soon, but in the meantime why not try some of my Christmas recipes from previous years: