Apple Simnel Muffins with Quinoa Recipe

Simnel cakes are traditionally made at Easter and contain balls of marzipan as well as diced Pink Lady® apples, lots of warm spices. Quinoa helps keep your blood sugar stable and slowly releases the energy into your body.

85g uncooked weight - Cooked quinoa
75g - Light muscovado sugar
175g - Plain flour
2 tsp - Baking powder
1 tsp - Ground cinnamon
1 tsp - Ground mixed spice
2 - Orange zest
1 - Pink Lady® apple, peeled and diced
100g - Mixed dried fruit
2 - Medium eggs
75g - Melted butter
175ml - Semi skimmed milk
150g - Marzipan
200g - Icing sugar
2 - Freshly squeezed orange juice (from the ones you zested)

Preheat the oven to 190˚C.

Mix together the quinoa, sugar, flour, baking powder, cinnamon, mixed spice, orange zest, diced Pink Lady® apple and mixed dried fruit. Mix together the eggs, milk and melted butter in a separate bowl.

Mix the dry ingredients with the wet ingredients and stir well. Fill 12 muffin cases in a muffin tin.
Split the marzipan into 12 pieces, roll each piece into a ball and press each ball into the centre of each muffin.

Bake the muffins for 20-25 minutes until golden brown and springy to the touch.

Leave to cool then make up the icing with 200g icing sugar mixed with sufficient orange juice to form a stiff paste and ice before eating.