Ingredients
Ingredients:
- 250g Mixed dried fruit
- 1 large Unwaxed orange, finely zested and juiced
- 250g Wildfarmed Self-Raising Flour
- 1.5 tsp Ground Mixed Spice
- 175g Caster sugar
- 175g Unsalted butter, cut into small chunks and softened
- 3 Eggs
- 75ml Milk
- 150g Marzipan (300g needed in total for the muffins and decoration)
Decorations:
- 150g Marzipan (300g needed in total for the muffins and decoration)
- 250g Glace icing (225g/ 8oz icing sugar, 2-3 tbsp water, optional lemon or orange juice)
Easter Simnel Muffins
These Easter Simnel Muffins are a nod to the larger Simnel Cake often baked at Easter. A little easier and quicker than the large cake, they make for a great alternative, easy to share, store, and pack up for an Easter picnic!
For a classic touch, top each muffin with a marzipan ball, symbolizing the apostles in the traditional Simnel Cake. Or, for a more playful, creative twist, roll out your marzipan and cut it into festive shapes - think eggs, flowers, chicks or bunnies - to decorate the tops in a way that feels just right for springtime!
Makes 12
Method:
- Soak: Put the dried fruit in a bowl with the orange zest and juice. Leave to soak for up to an hour to allow the fruit to absorb the juices and soften.
- Marzipan preparation: Whilst the fruit is soaking, prepare 150g of marzipan. Divide into 12 roughly equal size pieces, roll into balls and flatten to create round discs. Set these aside as they will be used inside the muffins once the mixture is ready to go in the cases.
- Prepare and Preheat: Once the fruit has soaked, preheat the oven to 180°C/160°C fan/gas 4. Arrange the paper cases in the muffin tin and set aside.
- Measure dry ingredients: In a large bowl sieve the flour, mixed spice and nutmeg. Add the sugar and mix this together.
- Combine: Add the butter, eggs and milk to the dry mix and gently stir to combine. Once roughly combined, use an electric mixer (or if you don't have an electric mixer use a dough whisk) to beat the mixture until everything is well incorporated, light and fluffy. Then, add the soaked fruit and any excess juice, mix again until well distributed.
- Half Fill: Half-fill the muffin cases with the mixture (this should be a few tablespoons in each case)
- Marzipan discs: Place a marzipan disc in each case, on top of the mixture. Then continue to fill the cases evenly with the remaining cake mix (on top of the marzipan discs).
- Bake: Bake in the oven for 25 minutes, until the cakes are gently golden on the top and bounce back to shape when lightly pressed. Leave to cool in the tray for 10 minutes before turning out onto a cooling rack to cool completely.
- Decoration: Prepare the marzipan balls by dividing the remaining 150g of marzipan into 12 roughly equal size pieces and roll into balls. If you have a blow torch, place the balls on a metal tray and torch until they become golden and the sugars begin to bubble and brown a little. Once the muffins are completely cool, drizzle the glace icing over them and place the marzipan balls on top.
- Store and enjoy: These will last in an airtight container for up to a week.
