John Myers
Christmas Muffin
The perfect christmas muffin recipe with a picture and simple step-by-step instructions.
- 240 g Flour e.g. whole wheat or rye flour
- 3 tsp Baking powder
- 3 tsp Cocoa
- 1 tsp Ginger bread spice
- 1 medium-sized Egg
- 170 g Sugar
- 80 ml Oil
- 50 g Spekulatius
- 240 ml Milk
- 60 g Marzipan raw mass
- 0,5 tsp Butter
- 16 piece Paper baking cases
- 100 g Walnuts
- 100 g Sugar
- 1 packet Vanilla sugar
- 65 ml Water
- 3 tsp Powdered sugar
- 1 tsp Water
- Put raw marzipan & butter in a small bowl. Mash and mix with a fork until a soft, juicy, malleable mass is formed. Make about 16 small marzipan balls from the mixture.
- Put the flour, baking powder, cocoa and gingerbread spice in a bowl and mix. Roughly crumble the speculoos in a freezer bag (with the help of a rolling pin) & add to the flour mixture.
- Mix the egg, sugar, oil and milk in another bowl using a hand mixer in the order given above.
- Then mix the ingredients in the two bowls well with a silicone spatula. Fill each 1 tbsp of this mixture into 1 paper case. Place the marzipan balls on top. Finally, pour the remaining dough over the marzipan balls into the molds. Bake in the preheated oven at 180 ° C top and bottom heat for 20 minutes. Then let it cool down.
- In the meantime, put water, sugar and vanilla sugar in a pan and bring to the boil. Then add the nuts and cook until the mixture is caramelized and the nuts start to shine. It is important to be patient and to stir constantly. When the water has evaporated, the nuts will initially “crumbly”, but then keep stirring until they shine again. Let cool on a greased tray or on baking paper.
- Dissolve a little powdered sugar with a little water & use it to “stick” the walnuts!
- Then enjoy!
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