To make Courgette and Kinnow Muffins, preheat the oven to 190 degrees Celsius and line a muffin tray. Photographs by Priyanka Parashar/Mint

In a large bowl sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves

In another bowl whisk the sugar, eggs, zest, 50ml juice and oil until thick and foamy, about 3-4 minutes

Add the wet ingredients to the dry ingredients and stir gently with a metal spoon—the mixture should look quite lumpy

Then gently stir in the grated courgette and chopped walnuts

Spoon the mixture evenly into the 12 paper cases

Then bake for about 20 minutes until the tops are nicely browned

Make the icing by sifting the icing sugar into a bowl and using the 4 tbsp of kinnow juice to mix it into a smooth paste

Take muffins out of the oven and leave to cool for a few minutes before drizzling the icing over the top