I wanted a good work snack this week as we have a reduced time table this week as its reading week which means more time spent writing assignments and less time and which also means more of a need for tea break snacks! I absolutely love Panettone and you’ll find some in my home from October through to April! We often stock up once they are reduced after Christmas. These muffins take the simple flavours of panettone into an easy and quick muffin, as much as I would have loved to have made panettone time wasn’t on my hands after spending a number of hours last week spent decorating. I managed to whip these muffins up in 20 minutes plus 15 minutes cooking time. The perfect treat to serve to unexpected guests.
- 300g Plain Flour
- 2 tsp of Baking powder
- 1/2 tsp of Bicarbonate of soda
- 120g Mixed Dried fruit (about 40g Candied Peel)
- 40g White Chocolate buttons
- 40g Flaked almonds (plus extra for decoration)
- 1 Egg
- 100g Caster sugar
- Drop of vanilla bean paste
- 2 tsp of Amaretto
- 2 tsp of Triple Sec
- 200ml Milk
- 150g of Margarine or Butter
- Pre-heat the oven to 190 degrees Celsius.
- First weigh out the dry ingredients; plain flour, baking powder and bicarbonate of soda and mix together.
- In a separate bowl mix together the wet ingredients; milk, egg, amaretto, triple sec. Melt the margarine and mix.
- Weigh out the white chocolate buttons, flaked almonds, and dried fruit.
- Gently fold the wet and dry ingredients together, then add the dried fruit and finally the buttons and almonds. Do not over mix as this will cause them to be tough. There will still be lumps in the batter.
- Add the muffin cases to the tray and fill with the batter. It should be the perfect amount for 12 medium sized muffins.
- Sprinkle some flaked almonds and gold stars on top of the muffins.
- Bake in the oven for 10 – 15 minutes until golden.