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Christmas muffins

75 g of IL BURRO NOBILE at room temperature
100 g of extra-fine flour (Italian 00)
60 g of caster sugar
2 eggs
50 g of mixed dried fruit (dates, apricots, cranberries)
25 g of candied fruit
25 g of sultanas
8 g of baking powder (half a sachet)
1 pinch of salt 
Grated peel of 1 unprocessed orange

For the icing:
150 g of icing sugar
50 ml of lemon juice
candied fruit for decoration

Soak the raisins for at least 30 minutes in warm water (or liqueur if you prefer).
Beat the soft butter and sugar in a bowl or mixer. Flavour with orange peel, add the eggs, one at a time, a pinch of salt and the sieved yeast and flour.

Drain the raisins and dry them well with paper towel. Add them together with the candied fruit and dried fruit to the mixture.

Divide the mixture into paper cupcake cases placed in a muffin mould.

Bake in a hot conventional oven at 180°C for about 20 minutes. Leave them to cool down.

To make the icing: sieve the icing sugar into a bowl and dilute it a little at a time with the lemon juice, taking care not to form any lumps. Drizzle the icing over the muffins, put your chosen fruit on top for decoration and wait at least one hour until it solidifies.

Recipe made for us by Bianca Maria Bellei