Simnel muffins

Simnel muffins

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(35 ratings)

Prep: 45 mins - 55 mins

Easy

Makes 12
A new twist on a traditional recipe and perfect for getting the kids involved in the festivities

Nutrition and extra info

Nutrition: per muffin

  • kcal465
  • fat17g
  • saturates8g
  • carbs79g
  • sugars42g
  • fibre2g
  • protein6g
  • salt0.61g
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Ingredients

  • 250g mixed dried fruit
  • grated zest and juice 1 medium orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 175g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g self-raising flour
  • 1 tsp mixed spice
  • ½ tsp freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 5 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 175g marzipan
    Marzipan cake

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 200g icing sugar
  • 2 tbsp orange juice for mixing
  • mini eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

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Comments, questions and tips

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kyber1993
4th Apr, 2012
4.05
Straightforward recipe but next time I would make the muffins without the icing or eggs - just too many flavours otherwise.
cookiemonster799
21st Mar, 2012
Can these be frozen?
hippyfly
8th Mar, 2012
I made these for a fairtrade coffee morning they were holding at my sons school, the muffins were amazing. They were absolutely delicious, all of the family enjoyed them too.
Pynner
1st Sep, 2011
5.05
these are lovely - my friends asked for the recipe
suzy30uk
26th Jul, 2011
Question. Can I make this as a slab cake and bake in a loaf tin? Anyone tried?
basscave-noms
18th May, 2011
4.05
Oops! Forgot to rate!
basscave-noms
18th May, 2011
4.05
We made these as a present for our family this Easter and they went down very well! I believe they were all gone in a matter of minutes!
jaxleflax
23rd Apr, 2011
Great recipe,I would make cupcake size and cut dowm on the marzipan.My daughters comment after tasting was a" bit too busy to much going on".
skylarksarah
22nd Apr, 2011
This recipe is cool
jackykelly
22nd Apr, 2011
5.05
This is the second year I have made these and they are delicious. I have just had to make a second batch as they were so popular, the first batch barely lasted a day. The only problem I have is getting the marzipan into the muffins before my son eats it all !!!

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