With Easter just around the corner, the tendency to incorporate Easter flavours in our cooking is bound to happen. It’s all about warm spices and comforting home cooked food. Lots of chocolate, obviously, and family food.
I always make these muffins around this time of the year. I call them Easter muffins, because they are packed with mixed spice and currents – they are really good round about tea time with a big cup of steaming tea. I know not everyone likes currents, so cranberries or sultanas can be used instead.
This recipe works really well to bake as a loaf, too, and the other great thing is they freeze well. You can freeze most baked goods for up to three months and simply breath life into it by popping it into a medium oven with a ramekin of water in the bottom of the oven. This is just to moisten the heat in the oven to keep the goods from drying out.