Festive Muffins

Makes 12 muffins

300g self-raising flour

¾ tsp ground cinnamon

½ tsp mixed spice

1½ tsp baking powder

120g mixed dried fruits (raisins, chopped dried apricots and cranberries)

80g chopped walnuts

120g light brown sugar

2 beaten eggs

220ml milk

100g melted butter

For the buttercream and topping

120g very soft butter

1 tsp vanilla extract

250g sifted icing sugar

4 to 5 tbsp desiccated coconut

24 frosted fresh cranberries

12 small sprigs of rosemary

You’ll need 12 muffin cases

Preheat the oven to 190°C/fan 170°C/gas 5.  Line a muffin tin with cases.

Place the flour, cinnamon, mixed spice, baking powder, dried fruit, walnuts and sugar into a large mixing bowl.

Make a well in the centre.

Add beaten eggs, milk and melted butter into the well. Mix into a batter with a wooden spoon.

Spoon the mixture into each muffin case.

Bake for about 18 minutes, insert a skewer to check that they are ready.

Leave in the tin for 3 minutes before placing on a rack to cool.

To make the topping, place the softened butter, vanilla extract and sifted icing sugar into a bowl and

whisk until soft and fluffy.

Spoon into an icing bag fitted with a star nozzle.

When the muffins are cold, pipe buttercream over the top and sprinkle over the coconut.

Arrange two cranberries and sprig of rosemary on top of each.

Place on a cake stand and serve.

To make frosted cranberries.  Whisk an egg white with a fork.

Place caster sugar on a plate. Dip the cranberries in egg white.

Roll them in the sugar and leave to set.