Fruit Salad Muffins

Method

1. Preheat the oven to 180°c
2. Put the butter or margarine and sugar in a bowl and beat until smooth.
3. Gradually add the eggs, beating between each addition.
4. Sieve the flour and fold into the mixture with the coconut or ground almonds, orange zest and chopped fruit (but save some of the fruit for the next step.)
5. Put cupcake papers into muffin tins. Fill them two-thirds full with the cake mixture. Place a few pieces of chopped fruits on the top. Dust with icing sugar.
6. Cook for 10-15 minutes or until cooked.
7. Put onto a wire rack to cool.