These muffins just scream Christmas to me, but of course in a very stylish and elegant way. I love marzipan, but for those of you who don’t, the flavour is not overwhelming. Though I am also a fan of any of the small winter citrus fruits and always expect to find one in my Christmas stocking, I find oranges easier to work with both in terms of zesting and juicing. If I were to make these again, which I surely will, I’m going down the orange route! The original recipe can be found here: http://www.olivemagazine.com/recipes/tangerine-and-marzipan-muffins/
200g self-raising flour
½ tsp bicarbonate of soda
50g ground almonds
75g golden caster sugar
60g flaked almonds
50g marzipan, chopped into small pieces
2 eggs beaten
4 tangerines, zested; 2 juiced or 1 large orange, juiced and zested
75ml rapeseed oil
icing sugar for the glaze
· 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 just combined. It doesn’t matter if the mixture looks a bit lumpy, don’t overmix or the muffins will turn out tough.
· 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.