- 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
- 300g/10½oz icing sugar
- 25ml/1fl oz lemon juice
- 25ml/1fl oz water
- decorative silver sugar balls, to decorate
- 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.