Simnel muffins - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the muffins
- 100 g Unrefined dark muscovado sugar
- 100 g Unrefined light muscovado sugar
- 120 g Butter (salted) at room temperature
- 3 Egg(s) (free range) large
- 450 g Self-raising white flour
- 1½ tsp Bicarbonate of soda
- 1 tbsp Mixed spice
- 170 g Dried mixed fruits
- 125 g Glace cherries roughly chopped
- 200 ml Buttermilk
- 50 g Marzipan cut into small pieces
For the topping
- 1 Egg(s) (free range)
- 1 tbsp Plain white flour
- 25 g Unrefined dark muscovado sugar
- 175 g Marzipan
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Place 12 muffin tulip wraps (available from all good supermarkets) in a 12 hole muffin tin.
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2
For the topping, beat the egg and stir through the flour and sugar and then add little pieces of the marzipan and put to one side. Don’t worry what this looks like at this stage.
For this step you'll need:
- 1 Egg(s) (free range)
- 1 tbsp Plain white flour
- 25g Unrefined dark muscovado sugar
- 175g Marzipan
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3
In a large bowl whisk together both sugars with the butter until well combined. Gradually beat in the eggs.
For this step you'll need:
- 100g Unrefined dark muscovado sugar
- 100g Unrefined light muscovado sugar
- 120g Butter (salted) at room temperature
- 3 Egg(s) (free range)
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4
In a separate bowl, sift together the flour, bicarbonate of soda and mixed spice. Toss the fruit and cherries through the flour mixture to coat.
For this step you'll need:
- 450g Self-raising white flour
- 1½tsp Bicarbonate of soda
- 1 tbsp Mixed spice
- 170g Dried mixed fruits
- 125g Glace cherries roughly chopped
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5
Slowly add the flour mixture and buttermilk to the mixed sugar and butter alternately and mix together until just combined.
For this step you'll need:
- 200ml Buttermilk
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6
Add the mixture to a large piping bag with no nozzle and fill each muffin wrap half way. Dot the 50g of marzipan over the muffins and then pipe the remaining muffin mixture into the wraps.
For this step you'll need:
- 50g Marzipan
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7
Spoon over the marzipan topping using up all the sugary liquid. Bake in the preheated oven for 30 minutes until a cocktail stick comes out clean from the sponge, not the marzipan. Cover with foil if browning too much.
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8
Remove and cool on a cooling rack.