Ingredients
For the muffins
- 185g Light brown sugar
- 185g Butter
- 3 Eggs
- 1 tsp Almond extract
- 1 Apple peeled, cored and grated
- 250g Mixed dried fruit
- 250g Self raising flour
- 1 tsp Mixed spice
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
For decoration
- 100g Icing sugar
- 1/2 tsp Almond extra
- 1 tbsp Water
Method
- Pre-heat oven to 180C/160C Fan/350F/Gas Mark 4, line a cupcake tin with paper cases
- Cream together the light brown sugar and the butter. Add the eggs and almond extract and whisk well
- Mix in the apple, self raising flour, mixed spice, cinnamon and nutmeg
- Fold in the mixed dried fruit
- Divide the mixture between the cases
- Bake the muffins for 25 minutes until golden brown, or until a skewer inserted in the centre comes out clean, place on a cooling rack to cool completely
- To make the icing mix the ingredients together, add the water slowly as you may not need it all. You need a thick, pipable paste
- Put the icing into a piping bag and pipe crosses onto each muffin
