Gluten Free Cherry Berry Breakfast Muffins

• Preheat the oven to 190°C.
• Melt the butter and place in a food mixer with the sugar, and whisk on a high setting until creamy. Place the yoghurt, cherry jam, blueberries and eggs in a bowl and mix flour with the baking powder and mixed spice.
• Then beat the yoghurt mixture and flour three times, until all ingredients are well blended.
• First run the mixer on the lowest setting so that you can scrape around the sides of the bowl. Then run on the highest setting, until the dough is consistent again.
• Fill each muffin case with batter and bake in the preheated oven for about 25 minutes until golden brown.
• Leave to cool on the baking tray for 5 minutes before transferring to a cooling rack.
• The muffins can then be decorated as you like.

For the topping:

• Cream the butter and icing sugar, and add a few drops of milk to soften the mixture slightly.
• Divide the mixture in half; add lemon extract to one half, and wild berry jam to the other.
• Fill two piping bags and decorate the muffins with swirls of the two colours of butter cream.