First, make the flour paste for the cross. In a small ramekin or bowl, melt the knob of butter, then add in the flour stirring to combine. Add in enough water to make a thick paste, then pop into a piping bag and set aside whilst making the muffin mixture.

Line the muffin tin alternately with liners then set it aside. Preheat the oven to 220C/425F whilst preparing the batter for the muffins.

To make the muffins, in a large bowl, sift together the flour, sugar, salt, baking powder and spices. Whisk together to combine. Tip in the mixed dried fruit and stir to coat in the flour mixture. Set aside.

In a separate bowl or large jug, whisk together the melted butter and oil. Add in the eggs and vanilla, whisking to combine, then tip in the milk and yogurt, whisking everything together until smooth.

Tip the wet ingredients into the bowl with the dry, then zest the orange into the bowl and fold just until a few streaks of flour remain.

Scoop the mixture into the muffin tins, filling almost to the top. Snip the end of the piping bag and pipe crosses over the top of the muffins, being careful not to let the cross touch the muffin case (see notes for why). Fill the empty muffin cavities partway with water.

Place the muffin tin in the hot oven and bake at 220C/425F for 5 minutes. After 5 minutes, without opening the oven door, turn the temperature down to 180C/350F and continue baking for a further 11-13 minutes. Check if the muffins are done by inserting a wooden skewer or cocktail stick in, which should come out clean or with a few crumbs. Once baked, allow the muffins to cool in the tin for a few minutes before removing from the tin and leaving to cool on a cooling rack.

While the muffins are baking, gently heat up a couple of spoonfuls of marmalade until smooth and thin. Once the muffins are out of the oven, brush the tops of them generously with some marmalade, then leave to cool. Enjoy!