Instructions: Halve the cranberries and place in a bowl with the icing sugar.

Toss gently to mix.

Line up a twelvecup muffin tin with paper cases or simply grease with butter.

Sift together the flours baking powder mixed spice salt and soft brown sugar into a large bowl.

Make a well in the centre.

Beat the egg with the milk and oil.

Add to the dry ingredients and stir just until blended then lightly and quickly stir in the cranberries.

The mixture should look roughly mixed with lumps and floury pockets.

Two thirds fill the muffin cups with the mixture.

Bake at the front of the grid shelf on the floor of the roasting oven for 15 to 18 minutes until well nsen and golden brown.

Bake in the middle of the baking oven for 20 minutes until well risen and golden brown.

Transfer the muffins to a wire rack to cool slightly.

Serve whilst still warm.

If using a greased (rather than lined) muffin tin on removing from the oven turn it upside down onto a wire rack and leave for 2 minutes to allow the steam to loosen the mums. Lift off the tray and turn the mums up the right way. For a variation substitute 225g mincemeat for the cranberries. Add to the well in the middle of the dry ingredients with the liquid. Stir until just moistened but still lumpy. Fill the muffin tins and bake as above. Moist muffins bursting with cranberries make a wonderful start to the celebrations! Have all the dry ingredients mixed together and prepare the muffin tin the night before. On christmas morning just stir in the liquids and cranberries fill the tin and bake. Serve from the oven (these muffins do not reheat well).

Makes 12

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