I thought I’d do something a little bit different today and share a great recipe with you. It’s a recipe for Easter Muffins, and they make a delicious alternative or addition to Hot Cross Buns or Simnel Cake. Serve them warm for breakfast or tea as an Easter treat.
I found the recipe a couple of years ago in one of my Mum’s old BBC Good Food magazines and it has become a traditional part of our Easter celebrations
Easter Muffins (Makes 12-15 muffins)
150g unsalted butter
100g caster sugar
350g plain flour
2 tablespoons baking powder
2 tablespoons ground mixed spice
200g dried mixed fruit (I used currants, raisins and mixed peel)
demerara sugar for topping
Oven – 200C/fan 180C/Gas 6
- Melt butter, then in a large bowl, whisk it with the milk, sugar and eggs until they are all combined.
- Sift the flour, baking powder, mixed spice and a pinch of salt into this and then, using a metal spoon, stir it into the butter mixture along with the dried fruit.
- Mix until just combined. If you overmix the muffins will be heavy.
- Divide the mixture between your muffin cases and then sprinkle each one with demerara sugar.
- Bake on the centre shelf of the oven for 15-20 minutes until well risen and firm to the touch.
- Leave to cool in the tin for 5 minutes and then turn out onto a wire rack.
And here they are, my Easter Muffins – I’m off to have one now with a cup of tea!