Iced Christmas muffins
- 100g/3½oz self-raising flour
- 100g/3½oz wholemeal flour
- 2 tsp golden caster sugar
- 1 tsp baking powder
- 1 lemon, zest only
- pinch ground cinnamon
- pinch ground cloves
- pinch ground star anise
- pinch ground nutmeg
- 25g/1oz golden sultanas
- 25g/1oz glace cherries
- 125ml/4fl oz milk
- 1 free-range egg, beaten
- 100ml/3½fl oz natural yoghurt
- 3 tbsp clear honey
- 75g/2½oz butter
For the icing
Preheat the oven to 200C/400F/Gas 6.
Sift the self-raising flour, wholemeal flour, sugar and baking powder into a bowl.
Add the lemon zest, cinnamon, cloves, star anise and nutmeg and mix well.
Add the sultanas and cherries and mix again.
Place the milk, egg and yoghurt into a clean bowl and mix well.
Place the honey and butter into pan over a medium heat and cook until the butter has melted. Stir gently to combine.
Add the honey and butter mixture to the yoghurt and egg mixture and mix well.
Add to the dry ingredients and fold together until just combined.
Spoon the mixture into muffin cases and transfer to the oven to bake for 20-25 minutes, until risen and golden. Remove from the oven and leave to cool on a wire rack.
For the icing, place the icing sugar, lemon juice and water into a bowl and mix well, until smooth.
To serve, spread the icing on top of the muffins once they have cooled and decorate with silver sugar balls.