Stollen muffins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Finely dice 100 g apricots. Knead flour, sugar, baking powder, vanillin sugar, gingerbread spice, quark, milk and oil with the dough hooks of the hand mixer to a smooth dough. Knead almonds, diced apricots, 100 g cranberries and lemon peel into the dough. Grease depressions of a muffin tin (12 depressions). Spread the dough into the hollows.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Melt butter. Remove muffins from the oven. Immediately brush with half of the butter and dust with 50 g icing sugar. Spread the rest of the butter again, dust with 50 g icing sugar and allow to cool. Cut 6 apricots horizontally and cut out stars. Chop 25 g cranberries. Remove the muffins from the tin and dust them again with 50 g icing sugar. Decorate with apricot stars and cranberries.

3. 3

   Spread the rest of the butter again, dust with 50 g icing sugar and allow to cool. Cut 6 apricots horizontally and cut out stars. Chop 25 g cranberries. Remove the muffins from the tin and dust them again with 50 g icing sugar. Decorate with apricot stars and cranberries. Place the muffins in Christmas paper cuffs

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
360 kcal

CARBS
51 g

FATS
14 g

PROTEINS
6 g