Mini Cranberry and White Chocolate Muffins

Preparation time :	10 minutes
Cooking time :	15 minutes
Total time :	25 minutes

Makes: 24

Ingredients

100g plain flour
1 tsp mixed spice
50g demerara sugar
2 tsp baking powder
½ tsp bicarbonate of soda
75g white chocolate chips
1 medium egg, beaten
150ml milk
50g butter, melted and cooled
75g dried cranberries

To finish
100g white chocolate
25g dried cranberries

Method

1. Preheat the oven to 200°C, gas mark 6. Line two 12-hole mini muffin tins with mini muffin or petit four cases.
2. Mix the dry ingredients in a bowl. Make a well in the centre. Mix the wet ingredients, pour into the dry and stir for about 20 seconds until you have a lumpy batter. Don't overmix. Spoon into the cases and bake for 15 minutes. Cool on a rack.
3. To finish, melt the chocolate, scrape into a polythene bag and cool so it thickens a little. Cut a tiny hole in the corner of the bag. Drizzle the chocolate over the muffins and top with dried cranberries.