Citrus Raspberry Mini Muffins

2 1/2 cups self-raising flour

3/4 cup brown sugar

2/3 cup Angas Park Mixed Peel

1 cup frozen raspberries

2 eggs, lightly beaten

3/4 cup milk

60g butter, melted

1 teaspoon cinnamon

1 tablespoon caster sugar

Place flour, sugar, mixed peel and raspberries in a large bowl and stir. Add eggs, milk and melted butter and stir to just combine. Spoon into 2 well-greased, 12-cup mini muffin trays.
Topping: Mix cinnamon and sugar together in a bowl. Sprinkle over the top of the muffins.
Bake in a pre-heated moderately slow oven (160ºC-180ºC) for 15-20 minutes or until muffins are cooked.