Why not bake up a tray of these morish muffins for Easter!

450g strong white bread flour
½ tsp salt
50g butter, cut into pieces
7g sachet easy-blend dried yeast
2 tsp ground mixed spice
50g golden caster sugar
finely grated zest 1 lemon
275ml/9fl oz milk, plus extra to glaze
2 eggs, beaten
200g luxury mixed dried fruits, cherries halved

For the crosses and glaze
2 tbsp plain flour
golden syrup, to glaze

1. Put all dough ingredients, except the dried fruit, in the breadmaker. Set to dough programme.

2. Once the dough is ready, turn it out onto a lightly floured surface and punch down to deflate. Pat into a large flat circle, tip the fruit in the centre and enclose with the dough. Knead the fruit in, cutting through the mixture with a sharp knife, then re-knead a few times to distribute the fruit evenly.

3. Cut out nine 14cm squares of baking parchment and have ready a 12-hole muffin tin. Cut the dough into 9 even-sized pieces and roll each into a smooth ball. Push a square of the parchment into a tin hole and drop in a ball of dough. Repeat with the rest. Cover the tin loosely with lightly-oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size. Preheat oven to fan 180C/ conventional 200C/gas 6.

4. For the crosses, blend the flour to a smooth paste with 5-6 tsp of cold water. Spoon into a small plastic food bag and cut a small hole off one corner or use a piping bag. Pipe crosses on the buns. Bake for 15 minutes or until golden. Lift onto a cooling rack. Brush with a little golden syrup while warm.