Simnel Muffins

Name: Simnel Muffins
Total time: 40 minutes + soaking time
Yield: 12
Ingredients: 85g raisins; 90g sultananas; 1 orange zested, 1/2 juiced; 1 lemon zested and juiced; 275g marzipan; 2 eggs; 100ml Mellow Yellow Rapeseed oil; 120ml milk (alternative milks can be used); 120g golden caster sugar; 235g self-raising flour; 3/4 tsp mixed spice

40 minutes + soaking time

These pretty Simnel Muffins are a fun and delicious twist on the traditional Easter Simnel Cake. With their lovely light texture, bursts of juicy dried fruit and sweet pockets of marzipan, these muffins are guaranteed to become a new Easter baking favourite in your home. The marzipan centres add even more flavour to these irresistible treats, while the gorgeous daffodil decoration makes them perfect for family Easter activities and festive weekend baking.

Method

1

Put the sultanas and raisins, orange juice, lemon juice and both citrus zests in a bowl. Either leave to soak for at least 1 hr, or speed up the process by putting it in the microwave for 1 minute stirring after 30 seconds, this makes the fruit plump up and quickly absorb the liquid.
2

Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
3

Dice 155g of the marzipan into small chunks and set aside. In a large bowl, add the sugar, eggs, milk and Mellow Yellow Oil and beat well to thoroughly combine. Add the marzipan chunks, the fruit mixture and the flour and mixed spice, then mix thoroughly.
4

Divide the mixture between the muffin cases and bake for 25-30 mins until risen and golden. Leave to cool in the tin for 5-10 mins, then remove to a wire rack and leave to cool completely.
5

Roll out the remaining marzipan to make 12 discs and balls to decorate the top of the muffins (our balls weighed 6 grams each – it’s useful to weight them so that they’re all the same size).
6

See the video for our decoration method!