Method

1. Start preparing the fruit at least 2 hours before making the muffins
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 2 hours or even overnight, to allow the fruit to soak up the juice and soften
6. Line muffin tins with 12 muffin cases. Preheat the oven to 180°C / 350°F / Gas Mark 5
7. Sieve the flour into a bowl and stir in sugar and mixed spice
8. In a separate bowl, beat the eggs, milk, oil and vanilla extract lightly
9. 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
10. Spoon mixture into the muffin cases and bake for 20 to 25 minutes
11. When baked, cool on a wire rack
12. 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 too runny or some extra juice if too stiff
13. Spoon over the cooled muffins and sprinkle with nuts