Easter Muffins Recipe When you’re celebrating Easter with a gluten- or dairy-intolerant muffin-eater, this is the recipe lo choose. Inspired b’ the fruity marzipan simnel cake, these little muffins look cuter than cute topped off with hab’ chick yellow frosting and pastel-coloured eggs. Be sure to check the ingredients on ‘our pastel-coloured eggs and marzipan to make sure they don’t contain any dairy or gluten.

Make 12

Ingredients:
200 g 7 oz 1 1/3 cups potato flour
100 g/3 1/2 oz/1 1/3 cups rice flour
1 tbsp cornflour
1 tbsp gluten-free baking powder
100 g/3 1/2 oz scant 1/2 cup caster
sugar
100 g/3½oz/ 2/3cup raisins or
sultanas
2 tbsp candied peel
1 egg. beaten
175 ml,6 fl oz/ 3/4 cup soya milk
6 tbsp sunilower oil
100 g/3 1/2 oz gluten-free
marzipan. finely grated
flnely grated zest of I lemon

To drcorate:
200  g/7 oz/ 1 3/4 cup icing sugar. sifted
2 tbsp lemon juice
Yellow food Colouring
pastel-coloured mini eggs

Method:
Preheat the oven to 200°C 400°F/Gas 6. Grease or line a 12-hole nuffin pan.

Combine the flours. baking powder and caster sugar and sift Into a large bowl. then add the raisins or sultanas and candied Peel.

In a separate bowl or jug. combine the egg. milk and oil. then stir In the marzipan and lemon zest.

Pour into the dry ingredients and stir together until just combined, then spoon large dollops of the mixture Into the prepared muilin pan.

Bake for about 20 minutes until risen and golden. Leave to cool In the pan for a few minutes. then transfer to a wire rack to cool

To decorate:
mix the icing sugar and lemon juice until smooth. then add a lew drops of food colouring to make a pale yellow frosting. Spoon on top of the cakes and top with mini

Easter Muffins Recipe