Simnel Muffins© (makes 12)

Ingredients

Muffin Mix
  • 10.5oz-300g self-raising flour (sifted)
  • ½ teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 4 free-range eggs (medium)
  • 1 teaspoon lemon juice
  • 7oz-200g baking margarine
  • 7oz-200g caster sugar
  • 8.8oz-250g dried mixed fruit
  • 6 tablespoons semi-skimmed milk
  • 3.5oz-100g dark chocolate ginger (diced)
  • Zest of 1 orange
  • Zest of 1 lemon
  • ½ teaspoon mixed spice
  • 7oz-200g marzipan (ready-rolled)
  • 1 teaspoon almond extract
Decoration
  • Dust with icing sugar
  • Edible gold glitter spray (optional)

Method

  1. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Use paper cases in a 12-hole muffin tin and set to one side
  2. In a mixing bowl, cream together the sugar and baking margarine until pale in colour. Add the eggs one at a time, mixing in-between each addition
  3. Follow by adding the, flour, baking powder, mixed spice and nutmeg. Stir together
  4. Add the orange zest, lemon zest, lemon juice, almond extract, milk and dried fruit and combine well
  5. Finally, add the chocolate ginger pieces and combine one last time until thoroughly combined
  6. Spoon the mixture equally into each of the 12 cases so that each case is only half filled and pop to one side. Meanwhile, cut out 12 circles from the ready-rolled marzipan so that they will fit on top of the half-filled cases neatly. Add 1 circle of marzipan on top of each half-filled case, pressing it into the mixture slightly
  7. Spoon the remaining muffin mix equally amongst the muffin cases, so that the marzipan layer is completely covered. Pop into the oven for 40 minutes (or until you can insert a skewer into the center of one and it comes out clean). Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing them to cool completely
  8. Dust with icing sugar and edible glitter and enjoy

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