Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
12
- 1 cup plain flour
- 1 cup self-raising flour
- 1/2teaspoons mixed spice
- 500grams mixed dried fruit
- 2tablespoons icing sugar (to dust)
- 125grams butter, chopped
- 1/2teaspoons ground cinnamon
- 1/2teaspoons ground ginger
- 1teaspoons bicarbonate of soda
- 2 english breakfast tea bags
- 2 eggs, whisked
- 1 cup caster sugar
- 1/2 cup slivered almonds
Nutrition per serving
1720kJ / 412Cal
1720 Kilojoules or 412 Calories
20% of daily energy intake*
Protein
5.9grams
Fat
13.2grams
Carbs
64.5grams
Sugars
38.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 170°C. Line a 12-hole medium muffin tray with paper cases. Place tea bags in a jug (see note) and pour over 1 cup boiling water. Set aside for 5 minutes.
Step 2 of 3
Place butter, sugar, fruit and spices in a medium saucepan. Remove tea bags, squeeze out and discard. Add tea to pan and bring to boil. Reduce heat to simmer for 5 minutes until fruit is soft and butter has melted. Remove from heat. Stir in bicarbonate of soda. Cool for 10 minutes.
Step 3 of 3
Gradually stir in egg. Sift flours together and stir into fruit mixture. Divide mixture evenly between muffin cases. Press almonds on to each muffin. Bake for 25-30 minutes or until cooked when tested with a skewer. Transfer muffins to a wire rack to cool. Dust with icing sugar to serve.
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