Sunday, March 30, 2014

  • 2 1/2 cups self-raising flour
  • 1 teaspoon mixed spice
  • 2/3 cups brown sugar
  • 1 cup milk
  • 125g butter, melted and cooled
  • 1/2 cup Sunbeam raisins
  • 1/2 cup Sunbeam currants
  • 1/4 cup mixed peel
  • 1/2 cup Lucky golden walnuts, chopped
  • 1/4 cup white choc melts, melted
  • 2 eggs
  • 1 teaspoon vanilla essence

  1. Step 1
    Preheat oven to 180°C or 160°C fan. Line 12 large muffin pans with paper cases. Sift flour, spice and brown sugar into a large mixing bowl and make a well in the centre.
  2. Step 2
    Whisk milk, eggs, butter and vanilla together in a jug. Pour into dry ingredients and use a rubber spatula to gently combine. Add dried fruit and nuts, gently fold through.
  3. Step 3
    Divide mixture evenly between prepared muffin pans. Bake for 20 mins, until risen, and golden and firm to a gentle touch. Transfer to a wire rack to cool.
  4. Step 4
    Place melted chocolate in a small snap-lock bag. Twist the bag and snip off one corner. Pipe a cross over each muffin, and leave to set.

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