Christmas Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with paper liners.

In a bowl, mix the flour, baking powder, cinnamon, gingerbread spice and finely grated orange zest well.

In a second bowl, beat the egg, oil, sour cream, sugar and orange juice until frothy.

Gently fold the flour mixture into the wet ingredients just until a smooth batter forms.

Fill the liners with batter, sprinkle with cinnamon sugar and bake for 20–25 minutes.

Let the muffins rest in the pan for 5 minutes, then remove them and cool completely on a wire rack.