Thursday, 6 December 2012

Spiced Fruit Muffins. Christmassy!

Feeling a bit Christmassy? These muffins have a hint of winter festive taste. Ginger, cinnamon and dried fruit are the main ingredients for Christmas cake. But these muffins are much quicker to make. When the dried fruit are soaked overnight and are plump and juicy, it's ready to bake. If you soak the dried fruit in brandy or sherry, the muffins would be even more Christmasy. I decorated the muffins with cinnamon icing sugar to spice them up.


  • 200g plain flour
  • 100g sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 100ml milk
  • 50ml vegetable oil  
  • 1 egg
  • 1 dash of lemon juice
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 100g dried Fruit (20g mix peal + 80g mix dried fruit) soaked in 50ml of warm water (preferably overnight)
  • zest of 1 orange   
  • cinnamon icing (cinnamon, icing sugar and water mixture to decorate the muffins) 


  1. Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray.
  2. Measure out dry ingredients in a large mixing bowl.
  3. Measure milk and oil in a large measuring jug. Add egg and whisk well.
  4. Add the wet mixture (3) into the dry mixture (2).  Stir until just combined. The mixture will be lumpy. Do NOT over mix!
  5. Gently fold in soaked mixed fruit.
  6. Bake for 20 minutes or until golden brown on top.