Cinnamon, fruit and almond cruffins
- April 2017
- Makes 12
- Hands-on time 40 min, oven time 17-20 min
Is it a croissant? Is it a muffin? Even better, it’s both. Debbie Major rolls shop-bought croissant dough with cinnamon and a sweet almond frangipane to make this fabulous breakfast pastry.
Want to make homemade croissants? Give our step-by-step guide a whirl.
- 24.9g (11.6g saturated)
- 53g (34.9g sugars)
Shape the cruffins the night before, if you wish. Slide the muffin tray into a large plastic bag (or wrap it in cling film) and leave in the fridge overnight. Bake the next day from step 5.
Next time: For an orangey flavour, swap the apricot jam for no-peel marmalade.
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