Preheat the oven to 190°C (170 fan/ Gas 5/ 375F) and line a 12 hole muffin tin with 12 muffin cases.
Place the dry ingredients (golden caster sugar, plain flour, ground almonds, bicarbonate of soda, and mixed spice) into a large mixing bowl.
140 g Golden Caster Sugar, 180 g Plain Flour, 30 g Ground Almonds, 1 teaspoon Bicarbonate of Soda, 1 teaspoon Mixed Spice
Whisk together the wet ingredients (yogurt, cooled melted butter, eggs, and almond extract) in a jug and then gently fold the wet ingredients into the dry ingredients with a wooden spoon. Be careful not to overmix!
100 ml Plain Yogurt, 140 g Butter, 2 Eggs, ½ teaspoon Almond Extract
Fold in the dried fruit, diced marzipan, and flaked almonds until just combined.
100 g Mixed Dried Fruit, 100 g Marzipan, 25 g Flaked Almonds
Spoon into 12 muffin cases and bake for 16-18 minutes until golden brown and risen. Cool on a wire rack and then dust with the icing sugar and ground cinnamon.
1 tablespoon Icing Sugar, ¼ teaspoon Cinnamon