• Portions: 12
  • Temperature: 200
  • Cooking Time: 20

Spiced Muffins and Brandy Cream

Need a recipe for a tasty sweet snack? Try this spiced muffins and brandy cream recipe for a delicious baked treat today. Stork – love to bake.

You can do it

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Ingredients

Main Ingredients

185ml dried fruit cake mix
85ml brandy
2.5cups self raising flour
5ml mixed spice
5ml cinnamon
0.5tsp ground nutmeg
165ml soft brown sugar
125ml milk
1 egg, lightly beaten
30ml apricot jam
125ml Stork Baking Margarine, melted and cooled

Brandy Cream Ingredients

250g Stork Baking Margarine
250ml icing sugar
60ml brandy

Step by step method

  1. Soak the fruit in the brandy for an hour or two, stirring occasionally. Line a 12 cup muffin tray with paper liners.
  2. Sift the flour and spices into a bowl. Add the sugar and stir to combine. Make a well in the centre.
  3. Combine the milk, egg, apricot jam and melted Stork Bake. Pour into the well and then add the soaked dried fruit.
  4. Fold until just combined; the mixture will still be lumpy. Divide the mixture between the 12 muffin cases. Bake at 200°C for 20 minutes or until a skewer comes out clean.
  5. Cream the Stork Bake and icing sugar until the mixture is light and fluffy.
  6. Add the brandy and beat until well combined.
  7. Chill and serve with the spiced muffins.