Panettone Muffins

 

I confess.  I am having a love affair with Panettone.  My husband thinks we have a magic Panettone that I got for Christmas that keeps regenerating itself. 😁 

Truth be told I am a naughty magician that is very good at making it disappear and then reappear in the house, as if by magic (by use of my magic grocery cart).  Shhh . . .  don't tell.

 

I really love anything fruity.  And I especially love all of the Christmas fruity goodies like Panettone and fruit cake, mince pies, stollen, etc.  

I am very good at making all of it disappear too.  This is a weakness I need to work on.

 

These lovely muffins embody all of the flavours of a delicious Panettone, but without all of the hard work and waiting.

 

A lovely moist cake type of batter.  I use oil, but you could use melted butter if you wanted to.  They would certainly be a lot richer if made with butter  . . .

 

Sweet sticky raisins  . . .  chopped candied cherries.  You could use chopped maraschino cherries if you can't get candied cherries.  Just rinse  them in warm water and dry them off really well.

 

Candied citron, almond essence  . . . finely grated orange zest  . . .

 

I used three colours of cherries, well four actually light red and dark red . . .  green and yellow . . . flaked almonds burnish the top  . . . 

 

A quick mix together and then a quick bake and presto chango . . .  you magically have some really delicious moreish muffins that taste very Panettone-like.

 

WHAT YOU NEED TO MAKE PANETTONE MUFFINS

Very simple every day baking ingredients.

• 1 large free range egg
• 60ml vegetable oil (1/4 cup)
• 125ml milk (1/2 cup)
• 1/2 tsp almond extract
• 100g caster sugar (1/2 cup)
• 210g self raising flour (1 1/2 cup)
• 75g candied cherries, quartered (1/2 cup, can use maraschino
• cherries which have been drained and dried)
• 75g raisins (1/2 cup)
• 50g mixed peel (1/3 cup)
• the finely grated zest of 1/2 orange
• 1/2 tsp mixed spice
• a handful of flaked almonds
• icing sugar to dust 

 

 

HOW TO MAKE PANETTONE MUFFINS

These are a very simple make, like any other muffin. Mix dry ingredients. Mix wet ingredients. Mix dry and wet together. Simple.

Preheat the oven to 18*C/350*F/ gas mark 4. Line 10 muffin cups with paper liners.

Whisk together the egg, oil, milk and almond extract.

Stir together the flour, sugar, cherries, raisins, mixed peel, orange zest and mixed spice. Make a well in the center and add the wet ingredients.

Stir together to combine. Spoon into the prepared muffin cups. Sprinkle the top of each with some flaked almonds.

Bake for 20 minutes until risen and golden brown. Let cool on a wire rack. Dust with icing sugar to serve.

Some other tasty muffins that you might enjoy that I have baked in The English Kitchen are:

SPECIAL K BREAKFAST MUFFINS - These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend.  Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit.  This recipe makes half a dozen fabulous muffins. 

GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favourite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavour. The recipe makes a full batch of 12 fabulous muffins!  

Yield: 10 muffins

Author: Marie Rayner

Panettone Muffins

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

All of the delicious flavours of a Panettone but with none of the faff.

Ingredients

• 1 large free range egg
• 60ml vegetable oil (1/4 cup)
• 125ml milk (1/2 cup)
• 1/2 tsp almond extract
• 100g caster sugar (1/2 cup)
• 210g self raising flour (1 1/2 cup) (see notes)
• 75g candied cherries, quartered (1/2 cup, can use maraschino cherries which have been drained, rinsed in warm water, and dried)
• 75g raisins (1/2 cup)
• 50g mixed peel (1/3 cup)
• the finely grated zest of 1/2 orange
• 1/2 tsp mixed spice (see notes)
• a handful of flaked almonds
• icing sugar to dust

Instructions

1. Preheat the oven to 18*C/350*F/ gas mark 4. Line 10 muffin cups with paper liners.
2. Whisk together the egg, oil, milk and almond extract.
3. Stir together the flour, sugar, cherries, raisins, mixed peel, orange zest and mixed spice. Make a well in the center and add the wet ingredients.
4. Stir together to combine. Spoon into the prepared muffin cups. Sprinkle the top of each with some flaked almonds.
5. Bake for 20 minutes until risen and golden brown. Let cool on a wire rack. Dust with icing sugar to serve.

Notes

Make Your Own Self Raising Flour:

You can very easily make your own self raising flour. For every cup of flour needed sift together 1 cup (140g) of plain all purpose flour with 1 1/2 tsp of baking powder and 1/2 tsp salt. I make mine up 2 to 3 cups worth at a time and I can promise you, it always gets used up. Store in a dark place in an airtight container.

Make Your Own Mixed Spice:

You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

Did you make this recipe?

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These would be perfect served with hot drinks on Christmas morning while you are opening the gifts.  These muffins and I are very good friends. 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com

 

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