Preheat oven to 200°C (Fan forced 180°C).

To make the cases fold each square in half and half again to give you a creased guideline. Unfold and place a baking paper square over each of the ramekins. Press the centre into the shape of the base of the ramekin and make folds at the crease point in between the peaks to make a case. It does not need to be neat. Alternatively place ready made tulip style cases into the ramekins.

Combine the orange juice, zest, honey, orange extract and fruit in a small saucepan and simmer for a couple of minutes to allow the fruit to soak up most of the liquid and become plump. *Alternatively place in a small bowl, cover with cling film and microwave for 2 minutes on 800w. Set to one side to cool.

Measure the milk into a jug and whisk in the egg and melted butter.

Mix the flour, oats, sugar, baking powder, bicarbonate of soda, cinnamon and salt in a bowl. Make a well in the centre of the dry ingredients, add the soaked fruit and pour in the milk mixture.

Combine everything together lightly to make a thick batter, taking care not to over mix.

Divide the mixture equallybetween the paper muffin cups in the ramekins.

Mix the oats and sugar for the topping together and sprinkle over the tops.

Bake in the centre of the oven for 20-22 minutes until golden brown, well risen and springs back when pressed.

Cook's Notes:Muffins freeze well, just place them in an airtight plastic container with a lid. Remove as required, defrost and warm through before serving.