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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
300ml milk
100g caster sugar
4 eggs
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

  1. Melt butter, then in a large bowl, whisk it with the milk, sugar and eggs until they are all combined.
  2. 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.
  3. Mix until just combined. If you overmix the muffins will be heavy.
  4. Divide the mixture between your muffin cases and then sprinkle each one with demerara sugar.
  5. Bake on the centre shelf of the oven for 15-20 minutes until well risen and firm to the touch.
  6. 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!

Wishing you all a very Happy Easter!

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