Begin by melting 2 tablespoons of unsalted butter in a small saucepan over low heat. In a bowl, combine 1/2 cup of plain flour with just enough water to form a thick paste. Transfer this mixture into a piping bag.

Preheat your oven to 220°C (425°F). Line a muffin tin with paper cases.

In a large mixing bowl, sift together 2 cups of plain flour, 1/3 cup of caster sugar, 1 teaspoon of salt, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves. Whisk these dry ingredients together thoroughly, then gently fold in 1 cup of mixed dried fruit.

In a separate bowl, melt 4 tablespoons of unsalted butter and whisk in 1/4 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract until well blended. Stir in 1/2 cup of whole milk and 1/2 cup of Greek yogurt, mixing until smooth.

Pour the wet mixture into the bowl of dry ingredients. Gently fold until just combined. Finally, fold in the zest of 1 orange.

Spoon the muffin batter into the prepared cases until they're nearly full, about 3/4 to the top.

Carefully pipe the prepared paste in cross shapes on top of the filled muffin cases. Fill any empty muffin cavities with a little water to help create steam.

Bake at 220°C (425°F) for 5 minutes, then reduce to 180°C (350°F) and continue baking for 11-13 minutes. Check for doneness with a skewer.

Let the muffins cool briefly for about 5 minutes before transferring them to a wire rack. Brush the tops with warm marmalade while they’re still warm.