Step 1

Preheat the oven to 180°C. Line a mini muffin pan (with about 30 holes) with small paper muffin cases.

Step 2

Sift flour, baking powder, cinnamon and pinch of salt in a bowl. Stir in the muscovado sugar.

Step 3

Beat together buttermilk, oil and egg until combined, then add to dry ingredients with the fruit mix and stir until only just combined.

Step 4

Fill each muffin case with the mixture and bake for 20 minutes (you may need to do this in batches). Set aside to cool.

Step 5

Place icing sugar in a bowl, add enough lemon juice to form a soft icing and drizzle over the muffins.