Easter Muffins

  • Ready in: 40 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 663
Easter Muffins


  • 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


  1. 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.

    Inspired by Bronwyn Byrne
    History: The name is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft as said of bread. Quickbread muffins (known in Britain as "American muffins" or simply as "muffins") originated in the United States in the mid-19th century. The use of the term to describe what are essentially cup cakes or buns did not become common usage in Britain until the last decades of the 20th century on the back of the spread of coffee shops such as Starbucks. They are similar to cupcakes in size and cooking methods, the main difference being that cupcakes tend to be sweet desserts using cake batter and which are often topped with sugar icing (American frosting). Muffins are available in both savoury varieties, such as cornmeal and cheese muffins, or sweet varieties such as blueberry, chocolate chip, lemon or banana flavours. They are often eaten as a breakfast food, often accompanied by coffee or tea. Fresh baked muffins are sold by bakeries, donut shops and some fast food restaurants and coffeehouses. Recipes for quick bread muffins are common in 19th-century American cookbooks.