Bake these easy miniature simnel muffins for an Easter-themed afternoon tea, or savour with a mid-morning cuppa for a seasonal springtime treat
- Serves: 12 persons
- 175g mixed dried fruit
- 1orange, zested, ½ juiced (you’ll need about 2 tbsp juice)
- 1lemon, zested and juiced
- 275g marzipan
- 100ml vegetable or sunflower oil
- 120ml milk
- 120g golden caster sugar
- 235g self-raising flour
- ¾tsp mixed spice or ground cinnamon
- 3-4 tbsp icing sugar, sifted
Step 1Put the mixed dried fruit, orange juice and both citrus zests in a bowl. Leave to soak for 1 hr.
Step 2Heat 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 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.
Step 3Heat the grill to high. Roll the remaining 120g marzipan into 12 balls (about 10g each) using your hands. Put the marzipan balls on a baking tray, then slide under the hot grill for 30 seconds-1 min until just golden on top.
Step 4Combine the icing sugar and lemon juice until you have a runny icing, then spoon this over the cooled muffins and decorate with the marzipan balls. Leave to set for 1 hr before serving. Will keep in an airtight container for up to three days.