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Yuletide iced muffins

These muffins are ideal as a lighter alternative to Christmas cake. They cost less, and are quicker to make. They can be wrapped up when cool and frozen for 1 month.
Makes about 12

Ingredients

• 225g/9oz of self-raising flour
• 100g/4oz caster sugar
• 2 large eggs
• 80ml milk
• 80ml oil
• 1tsp vanilla extract
• 3 tablespoons dried mixed fruit (sultanas, raisins, cranberries etc)
• Zest of 1 orange and 1 lemon
• Juice of 1/2 lemon and 1/2 orange
• 1 teaspoon mixed spice

For the icing

• 3 tablespoons icing sugar
• 1 tablespoon of orange or lemon juice
• 2 tablespoons of chopped mixed nuts

Instructions

1. Start preparing the fruit at least 2 hours before making the muffin mixture.
2. Remove the zest from the lemon and orange using the small side of a grater.
3. Place the dried fruit in a small bowl and add the orange and lemon zest.
4. Cut the orange in two and squeeze the juice from one half. Do the same with the lemon.
5. Pour the squeezed orange and lemon juice over the dried fruit and mix. Leave to stand for at least two hours or even overnight, to allow the fruit to soak up the juice and soften.

Muffins

1. Line 12 muffin tins with paper cups. Preheat oven to 180°C /gas mark 5.
2. Sieve the flour into a bowl and stir in sugar and mixed spice.
3. In a separate bowl, beat the eggs, milk, oil and vanilla extract lightly.
4. Pour milk and egg mixture into the flour and sugar. Add the soaked fruit and stir the mixture lightly to form a smooth batter consistency.
5. Spoon mixture into the muffin cases and bake for 20-25 minutes.
6. When baked cool on a cooling rack.

Icing

1. Sieve the icing sugar and add the orange or lemon juice, mixing well to make a smooth thick icing. (Add some more icing sugar if it too runny or some extra juice if it is too stiff.)
2. Spoon over the muffins and sprinkle with nuts

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