paper muffin cases, 12-hole cake or muffin tray and 2 x mixing bowls

50g white fondant icing
200g FREEE White Bread Flour
½ tsp FREEE Bicarbonate of Soda
2 tsp mixed spice
2 eggs
2 tsp lemon rind, grated
75ml natural yoghurt
150g oil
100g caster sugar
100g currants
25g candied peel
2 tbsp apricot jam

190°C, Fan 170°C, 375°F, Gas 5

1. Pre-heat the oven.
2. Stand 12 paper muffin cases in the holes of a muffin or tart tray.
3. Flatten the fondant into a 7cm/2¾ inch square and cut this in half.
4. Slice each piece into 12, to make 24 matchstick size strips.
5. Measure the flour, bicarbonate of soda and mixed spice into a bowl, stir to combine and sieve into another bowl.
6. Break the eggs into a mixing bowl.
7. Finely grate the lemon rind into the bowl.
8. Add the yoghurt, oil and sugar and beat together well.
9. Tip the flour into the bowl and beat until incorporated and the mixture is smooth.
10. Stir in the currants and candied peel.
11. Divide the mixture between the muffin cases.
12. Gently lay two fondant strips across each muffin to form a cross.
13. Bake for 20-25 minutes.
14. Gently warm the apricot jam.
15. Remove the hot cross muffins from the oven and brush the warm jam over the tops.