Cinnamon, fruit and almond cruffins

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Lightly grease a 12-hole muffin tin with butter. For the frangipane, beat the butter and icing sugar together in a mixing bowl until pale and creamy, then gradually beat in the egg. Fold in the almonds and plain flour. Set aside.
2. Break open the 2 tubes of croissant dough and unroll onto a lightly floured surface. Ignore the diagonal lines and cut each strip of dough along the horizontal perforated lines, to make 3 rectangles from each piece of croissant dough (6 in total).
3. Divide the frangipane evenly among the pieces of dough and spread it out, leaving a 1cm border around the edges. Sprinkle over the dried fruit and lightly dust with the ground cinnamon.
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4. Take one rectangle of dough and, starting with a long edge, tightly roll it up like you would a swiss roll. Cut each roll of dough lengthways in half and put each piece cut-side up on the work surface. Take one end and roll it up into a rose-shaped spiral, keeping it cut-side up, then put in a hole of the muffin tin. Repeat with the remaining dough, then brush with the apricot jam.
5. When all of the cruffins have been shaped, bake for 17-20 minutes until richly golden and puffed. If they’re browning too fast, cover them loosely with a double sheet of non-stick baking paper.
6. Put the cruffins on a wire rack to cool slightly. Brush with a little more apricot jam and serve warm.