Mix the dried fruit with the orange juice and zest in a bowl and leave to soak for an hour
Preheat the oven to 180C, gas mark 4
Cream the butter and sugar until fluffy
Add the eggs, flour, nilk and spices and mix until smooth.
Stir the fruit into the mixture
Half fill the muffin cases with the batter.
Divide the marzipan into 12 equal sized pieces
Roll each piece into a ball and squash flat
Place on top of the muffin batter
Add the remaining batter on top of the marzipan in each muffin case
Bake for thirty minutes until risen and golden
Leave to cool and decorate