Mitzie Wilson's Hot Cross Muffins
Over a year ago
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Ingredients
- 50g almond paste
- 225g plain flour
- 1tbsp baking powder
- ½tsp bicarbonate of soda
- 75g caster sugar
- 1tsp mixed spice
- 200g mixed dried fruit
- 150ml semi-skimmed milk
- 1 egg
- 50g butter, melted
Accompaniment
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Description
Marzipan-topped hot cross muffins, lemony Easter biscuits, traditional simnel cake spoil the family with some homemade treats this weekend.
Method
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1
1. Preheat the oven to 200°C/180°C fan/ gas 6. Line a muffin tin with 9 muffin cases or 9 squares of baking parchment scrunched into the tins. Thinly roll out the almond paste and cut into very thin strips.
2. Place the flour, baking powder and bicarbonate of soda into a bowl with the sugar, spice and dried fruit. Add the milk, egg and butter and beat together, then pour into the dried ingredients and beat lightly until well mixed. Divide between paper cases and top each with 2 strips of almond paste. Bake for 15-18 minutes until golden brown. These will keep for up to 3 days in a cake tin.
3. If you like, you can push a small ball of almond paste into the centre of the each muffin before baking.
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