Simnel Muffins

Ingredients: Muffins
100g Dark brown sugar
100g Light brown sugar
120g Salted butter
450g Self-raising flour
1 tbsp Mixed spice
125g Glace cherries (roughly chopped)
50g Marzipan (cut into small pieces)
3 large eggs
1,5 tsp Bicarbonate of soda
170g Dried mixed fruit
200ml Buttermilk (50ml milk / 150ml yoghurt)

Ingredients:Topping
1 egg
25g Dark brown sugar
1 tbsp Plain flour
175g Marzipan (cut into small pieces)

Method
1. Preheat oven to 180C (160C fan).
2. Make topping by beating egg and stirring through flour, sugar and marzipan
3. Whisk together sugars and butter - gradually beat in the eggs
4. Sift together flour, bicarb and mixed spice - coat the dried fruit and cherries in the flour mixture
5. Gradually add flour mixture and buttermilk to egg / butter mix until just combined
6. Half fill 12 muffin cases - dot with 50g of reserved marzipan - top up with other half of mix - spoon over marzipan topping
7. Bake for 30 minutes until sponge is cooked - cover with foil if browning too much - cool on rack.

Status 
Made once - recipe makes 12 muffins in tulip wraps - instead made lots of smaller cakes, which worked ok except topping was more difficult to handle . . .

Ginger Biscuits

Ingredients
75g unsalted butter2 tablespoon caster sugar
75g wholemeal flour
2 teaspoon baking powder1 1/2 teaspoon cinnamon
3 teaspoon ground ginger1 1/2 tablespoon golden syrup
45g stem ginger, chopped

Method1. Preheat oven to 180C.2. Cream butter and sugar.3. Add sifted dry ingredients, mix, and add golden syrup / stem ginger - mix until combined.4. Roll into 16 balls - place on greased or lined baking trays and flatten slightly. 5. Bake for 12-15 minutes until golden brown and cooked through.  Cool on tray.

StatusNot tried yet.