Hot cross muffins

• 2 1/2 cups self-raising flour
• 1 teaspoon mixed spice
• 2/3 cups brown sugar
• 1 cup milk
• 125g butter, melted and cooled
• 1/2 cup Sunbeam raisins
• 1/2 cup Sunbeam currants
• 1/4 cup mixed peel
• 1/2 cup Lucky golden walnuts, chopped
• 1/4 cup white choc melts, melted
• 2 eggs
• 1 teaspoon vanilla essence

1. Step 1
   Preheat oven to 180°C or 160°C fan. Line 12 large muffin pans with paper cases. Sift flour, spice and brown sugar into a large mixing bowl and make a well in the centre.
2. Step 2
   Whisk milk, eggs, butter and vanilla together in a jug. Pour into dry ingredients and use a rubber spatula to gently combine. Add dried fruit and nuts, gently fold through.
3. Step 3
   Divide mixture evenly between prepared muffin pans. Bake for 20 mins, until risen, and golden and firm to a gentle touch. Transfer to a wire rack to cool.
4. Step 4
   Place melted chocolate in a small snap-lock bag. Twist the bag and snip off one corner. Pipe a cross over each muffin, and leave to set.