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:
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| 115g (4oz) | Stork packet, melted
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| 400g (14oz) | plain flour
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| 115g (4oz) | caster sugar
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| 3 Level | teaspoons baking powder
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| 150g (5oz) | almond paste (marzipan), finely diced
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| 55g (2oz) | flaked almonds
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| 155g (4oz) | Stork Baking Liquid
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| 1 | medium egg
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| 200ml (8fl oz) | semi - skimmed milk
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Method:
- Mix together dry ingredients and in a separate bowl mix the almond paste and almonds. Add half to the dry ingredients.
- Combine Stork, egg and milk and stir lightly into dry mix.
- Spoon into greased muffin tins or 12 paper muffin cases and sprinkle with remaining almond mix. Bake in preheated oven at 190°C, 180°C fan, gas mark 5 for 20–25 minutes until cooked.
| Each 70g serving (1 portion) contains |
|---|
| Calories (kcak) | 234 | 12% |
| Sugars g | 14.1 | 16% |
| Fat g | 9.9 | 14% |
| Saturates g | 1.1 | 6% |
| Salt g (based on sodium) | 0.3 | 5% |
of an adult's Guideline Daily Amount
