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Panettone Muffins



I confess.  I am having a love affair with Panettone.  Todd 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 good at making all of it disappear too.  They are 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 with butter  . . .


Sweet sticky raisins  . . .  chopped candied cherries.  You could use chopped maraschino cherries if you can't get candied cherries.  Just rinse 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.


*Panettone Muffins*
Makes 10


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

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 




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 centre 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.
 


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. Happy Holidays and Bon Appetit! 




QuickEdit
Marie Rayner
8 Comments
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8 comments:

  1. these sound so good,, I love Panetone,, its only available here at Christmas as it should and we always buy one big one, I like it toasted with butter, I like it plain and I even used it to make bread pudding once,, that was amazing!!

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    Replies
    1. They're not quite as good as the real thing Laurie, but they are a very close second! Bread pudding made with Panettone is amazing! xo

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  2. They look fantastic Marie..I like it too..I have found that not all are created equal:) Last Nov..Canadian friends bought one at an Italian resto in Fl..the best I have ever eaten,not dry..its stretched Marie..like a beautuful brioche:) FANTASTIC..

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    Replies
    1. There is nothing so delicious as a good Panettone! A real Italian one is the best, like Brioche, soft and moist, not dry at all! I have tried grocery store versions here and they are dry and tasteless! Xo

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  3. I made these today and they are really scrumptious, with all those panettone flavours that I love. I always treat myself to a real Italian made panettone at Christmas and once that is finished, I have these to fall back on now :-)

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    Replies
    1. THat is what’s so great about them Marie! We usually have one or two really good Italian ones! And now, these muffins! Merry Christmas! Xo

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  4. Replies
    1. Thanks Elaine, they are really very good! xo

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