220 g butter
230 ml milk
lemon zest – from 1 lemon
370 g wheat flour
200 g light brown sugar
1.5 tsp baking powder
0.5 tsp baking soda
250 g Kandy candied fruits: chokeberry and blackcurrant
100 g Kandy candied fruits (for decoration)
2/3 cup powdered sugar
3 tbsp lemon juice
Melt the butter and set aside to cool.
Mix the eggs and sugar together until light and fluffy. Add the butter slowly, stirring the batter the whole time.
Sift the flour into another bowl, add the baking powder and soda. Combine the ingredients, then add them and the milk to the batter and mix. Finally, add the lemon zest and the candied fruits using a spoon.
Pre-heat the oven to 180ºC.
Line a muffin tray with paper cases and pour the batter into the cases, three-quarters full. Decorate the muffins with candied chokeberry and blackcurrant.
Bake for 25 minutes at 180ºC. Set aside to cool.
Sift the sugar, add the lemon juice and mix until smooth. Use the frosting to decorate the muffins once they have cooled.