Lip-smacking Simnel Muffins

Time

Food
Sensory

4 3 2 1 Early-Mid Stages

Benefits

What you need

Muffin tin and 12 x muffin cases
250g of mixed dried fruit
Grated zest and juice of 1 medium orange
175g softened butter
175g golden caster sugar
3 beaten eggs
300g self-raising flour
1tsp mixed spice
½ tsp freshly grated nutmeg
5 tbsp milk
175g marzipan
200g icing sugar
2tbsp orange juice for mixing
Bag of chocolate mini eggs (about 36)

Intro

The sights, smells and textures of baking can be a wonderful way to evoke memories, and Simnel cake has the added bonus of being associated with special days, like Easter and Mothering Sunday. But why wait until then? These delicious Simnel muffins can be devoured any time and are easier and quicker to prepare than cakes.

This recipe will make 12 light fruity treats, topped with melt-in-the-mouth chocolate eggs.

Top tip

Measure out and label all the ingredients at the start to allow your baker to be more independent.

The Activity

Divide the marzipan into 12 pieces, roll into balls and flatten out to the size of the muffin cases
Put the dried fruit, orange zest and juice into a bowl and microwave on medium for 2 minutes (if you don’t have a microwave the mix will need to soak for 1 hour)
Preheat the oven to 160C/Gas Mark 4
Mix the butter, sugar, eggs and flour, then add the spices and milk and beat for about 3-5 minutes until the mix is light and fluffy
Add the fruit to the mixture and stir well
Place the muffin cases into the muffin tin, then fill each case halfway with the mixture
Place a flattened piece of marzipan in each muffin case
Spoon more mixture on to cover the marzipan and fill the cases
Bake for 20-25 minutes until the muffins rise and are golden and firm to the touch
While the muffins cool, place the icing sugar and orange juice into a bowl and mix to a thick consistency
Drizzle this over the cooled muffins and top off with a 2 or 3 chocolate mini eggs
Leave to set for as long as you can, then enjoy with a well-earned cup of tea