Save back some chopped walnuts to sprinkle on top of the icing for decoration
1 Preheat the oven to 160°C/fan 140°C/gas mark 3. Place your paper muffin cases in your tin ready.
2 Add all the ingredients to the bowl and mix lightly. The mix should be wet and runny. Spoon the mixture into the cases, near to the top but leaving gap, being sure not to overfill.
3 Place on the middle shelf of the oven and bake for 30 minutes until the muffins are golden brown and springy to the touch.
4 While they are cooling, make the icing. Whisk together the icing sugar, butter and vanilla extract. If the icing is a bit too thick to spread, add a little water or milk. Make sure the muffins are cool before finishing them off with the icing. They are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
A zingy take on my popular butterfly cakes recipe using my homemade lemon curd
Exactly what you get when you cross a rock cake with a cookie
For when you want a bigger version!
A twist on the traditional fruit cake with the addition of apples and walnuts
Go back to those good old fashioned recipes with a sultana loaf - tried and trusted