1. Line a 12-hole muffin pan (1 / 3 cup capacity) with paper cases.
2. Combine flour, sugar, oats, pepitas, sultanas, almonds and cinnamon in a medium bowl. Whisk together butter, egg, juice, yogurt and apple in a large bowl until combined. Add flour mixture to butter mixture. Gently fold until just combined.
3. Divide mixture (about 1 / 3 cup) among prepared pan holes. Sprinkle tops with extra almonds.
4. Cook in a moderate oven (180C) for about 25 minutes, or until cooked when tested. Stand in pan for 5 minutes before transferring to a wire rack to cool.
5. To make icing, stir the yogurt into the icing sugar mixture in a small bowl.
6. Drizzle about 1 tsp of icing on top of each muffin and allow to spread. Top with berries. Allow icing to set for 5 minutes before serving.

Tip: Un-iced muffins can be made up to three days ahead and stored in an airtight container. Freeze for up to two months. Ice and decorate muffins on the day of serving. For a change, sprinkle ground cinnamon over muffins instead of berries.

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