Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
In a mixing bowl, beat the egg, oil and mik together until smooth and thickened.
Add in the sugar and vanilla extract, continuing to beat until fully combined.
In a separate mixing bowl, sieve the flour, bicarbinate of soda (or baking powder) and then add in the spices, salt, mixed peel and sultanas, mixing them together until the fruit is coated completely.
Slowly pour the wet ingredients into the dry, stirring together gently until only just combined.
Spoon the batter evenly into the muffin cases in the muffin pan, filling them almost to the brim.
Bake in the oven for 20-25mins or until risen, golden on top and a skewer comes out clean.
As soon as you take the muffins out, transfer them to a wire cooling rack and brush the tops generously with syrup to glaze them and allowing them to cool (roughly 30mins).
Once the muffins have cooled, sieve the powdered sugar for the crosses into a mixing bowl.
Stir in 1 teaspoon of hot water, mixing together until combined. If the icing is too thick to form a paste, add more hot water (1 teaspoon at a time), until the icing sugar comes together into a smooth paste. It should be very thick but still able to slowly run off your spoon.
Fill your piping bag (with a small round nozzle attached) or a sandwich bag with the corner cut off, and pipe a cross over the top of each cooled muffin.
You can swap the plain flour in this recipe for self-raising flour of the same quantity (200g) and reduce the baking powder by 2 tsp.
This recipe makes 6 very large domed muffins, but if you prefer a smaller portion size, you can split the batter over 8-10 muffin cases instead and bake for a few minutes less.
You can swap the golden syrup glaze for another syrup such as honey or light corn syrup.
You can use 1 teaspoon ground mixed spice (pumpkin spice) in place of the cinnamon, nutmeg and ginger.