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Simnel Muffins

Simnel Muffins

Recipe Submitted By: bakingmad

This classic English light fruit cake was traditionally baked for Mothers Day, but it is now associated more with Easter. The mix of muscovado sugars really brings out the flavour of Easter.

Preparation Time	25 minutes
Baking Time	30 minutes
Portions	Makes 12
Skill Level	Easy
Average Rating

Simnel Muffins Ingredients

100 grams	Dark Muscovado Sugar (Billington's)
100 grams	Light Muscovado Sugar (Billington's)
120 grams	Salted Butter at room temperature
3	Free Range Eggs large
450 grams	Self Raising White Flour (Allinson Nature Friendly)
1.50 tsp	Bicarbonate Of Soda
1 tbsp	Mixed Spice
170 grams	Mixed Dried Fruit
125 grams	Glace Cherries (Billington's) roughlt chopped
200 ml	Buttermilk
50 grams	Finest Quality Marzipan Ready to Roll (Silver Spoon Create) cut into small pieces

Additional Ingredients

For the marzipan topping;

1	Free Range Eggs
1 tbsp	Plain White Flour (Allinson Nature Friendly)
25 grams	Dark Muscovado Sugar (Billington's)
175 grams	Finest Quality Marzipan Ready to Roll (Silver Spoon Create) chopped into small pieces

This recipe uses

How to make Simnel Muffins

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C, fan 160°C, gas 4. Place 12 muffin tulip wraps (available from all good supermarkets) in a 12 hole muffin tin.
Make the topping by beating the egg and stirring 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.
In a large bowl whisk together both sugars with the butter until well combined. Gradually beat in the eggs.
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.
Slowly add the flour mixture and buttermilk to the mixed sugar and butter alternately and mix together until just combined.
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.
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.
Remove and cool on a cooling rack.

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