Hot cross muffins

• 
  300g (2 cups) self-raising flour
• 1 teaspoon mixed spice
• 1/2 teaspoon ground cinnamon
• 80g (1/2 cup, lightly packed) brown sugar
• 135g (3/4 cup) sultanas
• 85g (1/2 cup) dried apricots, finely chopped
• 2 eggs, lightly whisked
• 185ml (3/4 cup) milk
• 100g unsalted butter, melted
• 80g (1/2 cup) icing sugar mixture
• 2 teaspoons water

1. Step 1
   Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, mixed spice and cinnamon into a large bowl. Stir in the brown sugar, sultanas and apricot. Make a well in the centre. Combine the egg, milk and butter in a jug. Pour into the well. Use a large metal spoon to stir until just combined.
2. Step 2
   Divide the mixture among the prepared pans and smooth the surfaces. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
3. Step 3
   Place the icing sugar in a small bowl. Gradually stir in the water to make a thick icing. Place in a small sealable plastic bag. Cut 1 corner off the bag to make a small hole. Pipe a cross onto each muffin and set aside until the icing is set.