Christmas Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 4 teaspoons baking powder
- 150 g nuts, round or chopped or poppy seeds
- 100 g suar
- 1 teaspoon orange peel, grated
- 1 teaspoon gingerbread spice or cinnamon
- 2 egg (s)
- 125 g butter, melted
- 200 ml mulled wine, punch or milk
- 100 g raisins, dried fruits, chopped or succade
For the glaze:
- 0.5 ½ egg white
- 300 g powdered suar
For the set:
- Raisins, dried fruits, succade or nuts
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 °.
- Mix the dry dough ingredients together in a bowl. Whisk the eggs with the liquid butter and the mulled wine or milk and add to the dry ingredients with the raisins. Mix with a spoon until a dough is formed. The dough should still have lumps, do not stir too long and do not stir with a whisk or food processor.
- Grease a muffin tin for 12 large muffins or line it with paper sleeves. Spread the dough on the molds and bake at 180 ° for 20-25 minutes.
- Beat half the egg white with a teaspoon of water until stiff, gradually add the powdered sugar and continue to beat until a thick glaze. If the icing is too runny and runs off the muffins, beat more powdered sugar under it. Spread the icing thickly over the finished muffins and place the garnish on top.
- This recipe is very suitable for processing leftovers from the Christmas bakery. All kinds of nuts, ground or chopped, can be used. The recipe can also be expanded with chopped chocolate or marzipan.
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