Simnel muffins
Bake these easy miniature simnel muffins for an Easter-themed afternoon tea, or savour with a mid-morning cuppa for a seasonal springtime treat 175g mixed dried fruit 1 orange, zested, ½ juiced (you’ll need about 2tbsp juice) 1 lemon, zested and juiced 275g marzipan 2 eggs 100ml vegetable or sunflower oil 120ml milk 120g golden caster sugar 235g self-raising flour ¾ tsp mixed spice or ground cinnamon 3-4tbsp icing sugar, sifted
1
Put the mixed dried fruit, orange juice and both citrus zests in a bowl. Leave to soak for 1 hour.
2
Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Chop 155g of the marzipan into small chunks and set aside. Beat the eggs, oil and milk together in a large bowl, then add the sugar and marzipan chunks. Sift in the flour and mixed spice or cinnamon, then fold everything together. Divide the mixture between the muffin cases until they’re each about three-quarters full, then bake for 25-30 minutes until risen and golden. Leave to cool in the tin for
5-10 minutes, then remove to a wire rack and leave to cool completely.
3
Heat grill to high. Roll remaining 120g marzipan into 12 balls (10g each) using your hands. Put the balls on a baking tray, then slide under the grill for 30 seconds to 1 minute until just golden on top.
4
Combine the icing sugar and lemon juice until you have a runny icing, then spoon this over the cooled muffins and decorate with marzipan balls. Leave to set for 1 hour before serving. Will keep in an
These muffins have a much shorter baking time than a traditional simnel cake, and use storecupboard ingredients you might already have at
home.