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Recipe by Mary Cadogan

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1. Tip the fruit into a bowl, add the zest and juice and microwave on medium for 2 minutes (or leave to soak for 1 hour). Line 12 deep muffin tins with paper muffin cases.
2. Preheat the oven to fan 180C/ 160C/gas 4. Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy (about 3-5 minutes) - use a wooden spoon or hand held mixer. Stir the fruit in well.
3. Half fill the muffin cases with the mixture. Divide the marzipan into 12 equal pieces, roll into balls, then flatten with your thumb to the size of the muffin cases. Put one into each muffin case and spoon the rest of the mixture over it. Bake for 25-30 minutes, until risen, golden and firm to the touch. Leave to cool.
4. Beat together the icing sugar and orange juice to make icing thick enough to coat the back of a wooden spoon. Drizzle over the muffins and top with a cluster of eggs. Leave to set. Best eaten within a day of making.

Per muffin

465 kcalories, protein 6g, carbohydrate 79g, fat 17 g, saturated fat 8g, fibre 2g, salt 0.61 g

'Perfect for tea and any leftovers would be great for a lunchbox. My friend loved the marzipan and wanted the recipe.'

Latest comments and suggestions

• Rachel

  02 November 2007

  Rachel commented on this recipe

  These are absoluately stunning, yummy and so simple to make. An excellent choice for Easter. I'll definately be making these again.

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• emily

  11 February 2008

  emily rated and commented on this recipe

  

  I *LOVE* these. The making of them has become an easter tradition!

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• Valerie

  19 February 2008

  Valerie commented on this recipe

  I have made these twice now, and everybody just loves them. Naughty but absolutely delicious ;)

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• janehh

  27 February 2008

  janehh rated and commented on this recipe

  

  These are fantastic. I make them every Easter now. I've also made them for a gift in a little basket. If you've not yet made them then do so today!

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• Belkey

  03 March 2008

  Belkey rated and commented on this recipe

  

  I make these for my office at Easter time and can not believe how easy they are, so much more straightforward than making a simnel cake.

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• Clare Drury

  19 March 2008

  Clare Drury commented on this recipe

  I love the fact that these are individual muffins rather than one large cake. It makes them so much more versatile. I can freeze and have as many or as few as required at any time, a few friends or a larger dinner party. a very tasty and generous sized treat, I love them and have used this recipe many times.

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• Jo

  20 March 2008

  Jo commented on this recipe

  I make these every year. Simple, very tasty and eyecatching. Yummy!

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• Glenys

  23 March 2008

  Glenys rated and commented on this recipe

  

  I made these this easter for my Mum visiting and she said these were the best Muffins she had ever tasted. The recipe was easy to follow and will definately make these again!!!!

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• beckyeyes

  23 March 2008

  beckyeyes rated this recipe

  

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Ingredients

• 250g mixed dried fruits
• grated zest and juice 1 medium orange
• 175g softened butter
• 175g golden caster sugar
• 3 eggs , beaten
• 300g self-raising flour
• 1 tsp mixed spice
• ½ tsp freshly grated nutmeg
• 5 tbsp milk
• 175g marzipan
• 200g icing sugar
• 2 tbsp orange juice for mixing
• or mini eggs

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Difficulty and servings

Makes 12

Preperation and cooking times

Prep 45 55 mins

Ingredients

• 250g mixed dried fruits
• grated zest and juice 1 medium orange
• 175g softened butter
• 175g golden caster sugar
• 3 eggs , beaten
• 300g self-raising flour
• 1 tsp mixed spice
• ½ tsp freshly grated nutmeg
• 5 tbsp milk
• 175g marzipan
• 200g icing sugar
• 2 tbsp orange juice for mixing
• or mini eggs

Per muffin

465 kcalories, protein 6g, carbohydrate 79g, fat 17 g, saturated fat 8g, fibre 2g, salt 0.61 g

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