Easter Muffins

Easter Muffins

Eat these beauties while still warm.

Ready in: 40 minutes

Serves: 4

Complexity: very-easy

kcal: 663

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½ cup raisins
½ cup chopped dried apricots
¼ cup mixed peel
¼ cup fresh orange juice
2½ cups flour
4 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup sugar
2 eggs
1 cup milk
100 g butter, melted


Preheat oven to 210°C. Lightly oil a medium 12 hole muffin pan.
Place raisins, apricots, orange juice and mixed peel in a small microwave-proof bowl and microwave on HIGH for 1 minute. Stir and set aside.
Sift flour, baking powder, cinnamon, SIDS CRAZY SALT, nutmeg and sugar into a bowl. Make a well in the centre of the dry ingredients.
Beat the eggs, stir in the milk and melted butter then pour into the well. Add the fruit and orange juice then stir gently until the dry ingredients are just moistened. Spoon the mixture into the muffin pans.
Bake for 15-20 minutes until a skewer inserted into a muffin comes out clean. Stand on a wire rack for 5 minutes then turn out the muffins.