Heat the oven to 180°C, 160°C fan, gas 4. Line a muffin tin with 6 deep 'tulip' cases.
Put the dried fruit in a small bowl with the orange rind and zest, spices and a good pinch of salt. Leave to soak for 20 minutes.
Meanwhile, put the next six ingredients in a bowl and stir well until evenly mixed then fold in the soaked fruit.
Put two generous tablespoons of muffin mixture in the base of each muffin case. Drop two teaspoons of Hazelnut Chocolate Spread on top then cover the spread with the remaining muffin mixture.
Bake for about 20-25 minutes or until well-risen and firm to the touch.
To make a cross on top, pipe or drizzle with frosting or a thick paste of icing sugar and water. Or drizzle with extra Hazelnut Chocolate Spread.
Deep muffin cases are available from the baking aisle of most major supermarkets. Alternatively, use standard deep muffin cases but the mixture with make 8-10 muffins. Don't over-fill.
No buttermilk? Just add a squeeze of lemon juice to milk and leave for 10 minutes before using.
The muffins are delicious warm from the oven with their melting chocolate centres. If any are left to cool, microwave for 10 seconds to warm the centre again before enjoying.
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