Tangerine and marzipan muffins

Name: Tangerine and marzipan muffins
Total time: 40 min
Yield: makes 12
Ingredients: self-raising flour 200g; bicarbonate of soda ½ tsp; ground almonds 50g; golden caster sugar 75g; flaked almonds 60g; marzipan 50g, chopped into small pieces; eggs 2, beaten; yogurt 150ml; tangerines 4 zested, 2 juiced; rapeseed oil 75ml; icing sugar for the glaze

40 minutes
makes 12
Easy

These tangerine and marzipan muffins are easy to make and ready in under an hour - serve with an afternoon cup of tea or for an indulgent weekend breakfast

December 7, 2015 at 12:13 pm

Ingredients

self-raising flour 200g
bicarbonate of soda ½ tsp
ground almonds 50g
golden caster sugar 75g
flaked almonds 60g
marzipan 50g, chopped into small pieces
eggs 2, beaten
yogurt 150ml
tangerines 4 zested, 2 juiced
rapeseed oil 75ml
icing sugar for the glaze

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with paper muffin cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the ground almonds, sugar, flaked almonds and marzipan.Add the beaten eggs, yogurt, tangerine zest and oil, and stir until the mixture is jut combined. It doesn’t matter if the mixture looks a bit lumpy, don’t overmix or the muffins will turn out tough.
Step 2

Divide the mixture between the cases and bake for 20-25 minutes, or until a skewer comes out clean. Mix the tangerine juice with a little icing sugar to make a glaze and spoon a little over each muffin.