Description
Simnel Muffins are delightful little treats that encapsulate the spirit of traditional Easter celebrations. Packed with a rich, moist flavor, these muffins offer the comforting essence of Simnel cake but in a completely portable form.
Ingredients
Scale
- 250g self-raising flour
- 1½ tsp ground mixed spice
- 100g light muscovado sugar
- 100g unsalted butter, softened
- 2 large eggs
- 100ml milk
- 50g currants
- 50g sultanas
- 25g mixed peel
- 50g glacé cherries, chopped
- 100g marzipan, rolled into 12 balls
- Zest of 1 lemon
- 2 tbsp flaked almonds
Instructions
- Start your baking journey by preheating your oven to 180°C (160°C fan) or 350°F. Line a 12-hole muffin tin with paper muffin cases.
- In a medium bowl, mix the self-raising flour and ground mixed spice.
- In a separate large bowl, cream the softened unsalted butter and light muscovado sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Pour in the milk and lemon zest, stirring until just combined.
- Gently fold the flour mixture into the wet ingredients. Add currants, sultanas, mixed peel, and chopped glacé cherries, folding gently.
- Spoon a small amount of batter into each muffin case, add a marzipan ball, and cover with more batter. Sprinkle flaked almonds on top.
- Bake for 20 to 25 minutes until golden brown and a skewer inserted beside the marzipan comes out clean.
Notes
Make sure the butter is softened at room temperature for the best creaming results. Store muffins in an airtight container for 3-4 days at room temperature, or freeze for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 210 kcal
- Sodium: 50 mg
- Protein: 3 g