Start by preheating your oven to 170C (160C fan) and greasing your muffin tins or preparing your muffin cases.
To make your muffins, you’ll need two bowls – one for the wet ingredients and one for the dry. Start by weighing out the flour, salt, spice and raisins into your larger bowl.
In another bowl, whisk together your egg, sugar, milk, oil and apple until they’re roughly combined.
Finally, pour your wet ingredients on to your dry and mix until just combined.
Divide into your tins or cases and bake in the oven for 25-35 minutes, or until springy when gently pressed.
While your muffins are cooling, mix together the icing sugar and water to make the icing – you want it to be a suitably gloopy consistency to just slowly drip down the sides.
If you can wait until the muffins are cool, great. But if you can’t, don’t worry – go for the icing anyway. Slowly spoon slivers of icing on to make the crosses. Then enjoy immediately.
Use a squeeze of lemon juice to stop your apples going brown. And self-raising flour goes off, so make sure it’s in date or you’ll have flat cakes.