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Mini panettone muffins

MAKES 36

Ingredients

300g self-raising flour
75g ground almonds
1 tsp baking powder
220g caster sugar
100g mixed peel
75g glacé cherries, halved
125ml vegetable oil
1 egg
125ml milk
zest of ½ orange
zest of ½ lemon
2 tbsp. granulated sugar
40g flaked almonds

Method

Preheat the oven to 200°C, gas mark 6. Arrange 36 mini muffin cases on baking trays.

Put the flour, ground almonds, baking powder, sugar, mixed peel and cherries in a large bowl and stir together. Make a well in the centre. In a separate bowl whisk together the oil, egg, milk and lemon and orange zest until well combined. Pour the wet ingredients into the bowl with the dry ingredients and fold together until just combined. Divide the mixture between the mini muffin cases and scatter with the granulated sugar and flaked almonds. Cook for 15-18 minutes, until light golden and well risen.

PHOTOGRAPHY & PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES & FOOD STYLING: SARAH PRICE

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