We are very grateful to Jan Hook who has tempted us all with her various recipes in her articles entitled Hooked on Baking but unfortunately due to other commitments this will be her last. Why not give her Easter treat a try and if you fancy writing a monthly baking column please get in touch. In the meantime here is Jan’s suggestion for something a little different for you to enjoy.
Simnel Cake muffins: an Easter treat
Ingredients
140g (5oz) caster sugar
200g (8oz) plain flour
1 teaspoon bicarb
70ml buttermilk (or 100ml natural yoghurt)
140g (5oz) butter, melted and cooled
2 large eggs
200g (8oz) dried mixed fruit
150g (6oz) marzipan
For the icing
200g (8oz) Icing sugar
2-3 tablespoons juice from a single orange
Mini Easter eggs to finish (you will need enough for three to each muffin)
Method
Preheat oven to 190°C (170 fan/gas 5) – line a 12 hole muffin tin with cases
Mix flour, bicarb and sugar together in a large bowl
In a separate bowl whisk together cooled, melted butter, eggs and buttermilk (or yoghurt)
Gently fold the wet into the dry, lastly folding in the dried fruit, ensure there is no flour left in the bottom of the bowl.
Divide the marzipan into 12 equal pieces, roll each into a ball then flatten with the palm of your hands into discs to fit the muffin cases
Half fill cases with the muffin mixture, place a marzipan disc on top in each, then divide the rest of the mixture evenly over each disc.
Bake for 16-18 minutes until risen and golden.
For the icing
Gradually mix the orange juice into the sieved icing sugar a little at a time to end up with a thick, not runny mix to ensure it sticks to the muffins
When muffins are cooled, top each one with the icing and finish with three mini-eggs
Variations
Lemon juice can be used instead or orange, the zest of either the orange, or lemon can be added to the mixture, as can a teaspoon of mixed spice, if liked. Marzipan eggs can be used in place of mini eggs and other dried fruits can be added to, or replace, the mixed dried fruit.
Image Credits: Jan Hook .