Instructions: Pre-heat oven to gas 6/400F/200C.

Sift flour, baking powder, salt and cocoa into a mixing bowl.

Melt butter and cool slightly.

Beat together milk, egg, caster sugar melted butter and vanilla essence.

Pour milk mixture into sifted dry ingredients. Fold together quickly but dont overmix.

Toss cranberries into the icing sugar and fold them quickly into the muffin mixture.

Divide the muffin mixture evenly into a greased six-cup muffin tray.

Bake for 30 minutes until well risen and leave to cool in the tin for five minutes before removing muffins and placing on a wire rack.

NOTES : makes 6

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