Makes 16
150g butter
300g sultanas
300g currants
180g soft brown sugar
1tsp ground mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp bicarbonate of soda
2 eggs, well beaten
150g plain flour
150g self-raising flour
Preheat oven to 180c.
Combine the butter, sultanas, currants, sugar, spices, bicarbonate of soda and 250ml water in a saucepan. Bring to the boil, stirring, then remove from the heat and allow to cool.
Add the eggs and beat well. Sift flours together and beat thoroughly into the mixture.
Pour into a lightly buttered or oiled muffin pan moulds or a muffin tray lined with muffin paper cases. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool before removing from the moulds. Store in an airtight container for up to 3 days.
Recipe - Delicious Magazine
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