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Simnel Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Light little Simnel muffins with a gooey nugget of marzipan baked in the centre and topped off with icing sugar and chocolate mini eggs.

Light little Simnel muffins with a gooey nugget of marzipan baked in the centre and topped off with icing sugar and chocolate mini eggs.

Ingredients

Serves: 6-12

Metric Cups

For the Muffins

  • 250 grams mixed dried fruit
  • 1 medium orange (grated zest and juice of)
  • 175 grams butter (softened)
  • 175 grams golden caster sugar
  • 3 eggs (beaten)
  • 300 grams self-raising flour
  • 1 teaspoon mixed spice
  • ½ teaspoon nutmeg (freshly grated)
  • 5 tablespoons milk
  • 175 grams marzipan

For the Decoration

  • 200 grams icing sugar
  • 2 tablespoons orange juice (for mixing)
  • chocolate mini eggs

For the Muffins

  • 9 ounces mixed dried fruit
  • 1 medium orange (grated zest and juice of)
  • 6 ounces butter (softened)
  • 6 ounces superfine sugar
  • 3 eggs (beaten)
  • 11 ounces self-raising flour
  • 1 teaspoon mixed spice
  • ½ teaspoon nutmeg (freshly grated)
  • 5 tablespoons milk
  • 6 ounces marzipan

For the Decoration

  • 7 ounces confectioners' sugar
  • 2 tablespoons orange juice (for mixing)
  • chocolate mini eggs

Method

Simnel Muffins is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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 a 12 hole deep muffin tin with paper muffin cases. Heat the oven to 180°C.
  • Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy, about 3-5 minutes. Add the fruit and mix well together.
  • Half fill the muffin cases with the mixture.
  • Divide the marzipan into 12 equal pieces, roll into balls, then flatten with your thumb. Put one into each muffin case and spoon the rest of the muffin mixture over.
  • Bake for 25-30 minutes until risen and golden and firm to the touch.
  • Beat together the icing sugar and orange juice to make icing thick enough to coat the back of a wooden spoon. Drizzle over the cooled muffins, then top each one with a cluster of chocolate mini eggs.
  • 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 a 12 hole deep muffin tin with paper muffin cases. Heat the oven to 180°C.
  • Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy, about 3-5 minutes. Add the fruit and mix well together.
  • Half fill the muffin cases with the mixture.
  • Divide the marzipan into 12 equal pieces, roll into balls, then flatten with your thumb. Put one into each muffin case and spoon the rest of the muffin mixture over.
  • Bake for 25-30 minutes until risen and golden and firm to the touch.
  • Beat together the confectioners' sugar and orange juice to make icing thick enough to coat the back of a wooden spoon. Drizzle over the cooled muffins, then top each one with a cluster of chocolate mini eggs.
  • Tell us what you think