Preheat the oven to 190°c (170 fan/ Gas 5) and line a 12 hole muffin tin with paper cases.
Mix together the flour, bicarbonate of soda, and caster sugar in a large mixing bowl.
140 g Caster Sugar, 1 teaspoon Bicarbonate of Soda, 200 g Plain Flour
In another bowl, whisk together the melted butter (cooled), eggs, and buttermilk.
70 ml Buttermilk, 140 g Butter, 2 Eggs
Gently mix the wet ingredients into the dry ingredients until combined.
Fold in the dried mixed fruit and orange zest.
200 g Mixed Dried Fruit, 1 Orange
Split the marzipan into 12 equal pieces and roll into balls. Flatten down with the palm of your hand so you get a round disc that will fit inside the muffin case.
150 g Marzipan
Half fill the muffin cases with the muffin batter.
Top each with a marzipan disc then spoon over the rest of the batter so it is equally distributed.
Bake for 16-18 minutes until risen and golden.
For the icing, sieve the icing sugar into a bowl and mix with 2 -3 tablespoon of orange juice. You want the icing to be quite thick so it sticks to the muffins, rather than runny.
200 g Icing Sugar, 1 Orange
Top with the mini eggs.
80 g Mini Eggs