Put the sultanas and raisins, orange juice, lemon juice and both citrus zests in a bowl. Either leave to soak for at least 1 hr, or we speed up the process by putting it in the microwave for 1 minute stirring after 30 seconds, this makes the fruit plump up and quickly absorb the liquid.

Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases (our cases measure5cm wide at the base, 4cm high and 7.5cm wide at the top).
Dice 155g of the marzipan into small chunks and set aside. In a large bowl, add the sugar, eggs, milk and Mellow Yellow Oil and beat well to thoroughly combine. Add the marzipan chunks, the fruit mixture and the flour and mixed spice, then mix thoroughly.
Divide the mixture between the muffin cases and bake for 25-30 mins until risen and golden. Leave to cool in the tin for 5-10 mins, then remove to a wire rack and leave to cool completely.
Roll out the remaining marzipan to make 12 discs and balls to decorate the top of the muffins (ours balls weighed 6 grams each – it’s useful to weight them so that they’re all the same size). See the video for our decoration method.

Happy Easter!