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.
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.
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.
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.