Orange and Cranberry Muffins

1. Preheat the oven to 180°C, gas mark 4. Line a deep muffin 12 hole tin with 10 muffin paper cases.

2. Put the flours, baking powder, Fruisana, zest, All Bran and cranberries into a big bowl.

3. Beat together the egg, oil, milk and buttermilk, or all the skimmed milk and mix into the dry ingredients to form a batter.

4. Ladle or spoon this into the paper cases then bake for 20-25 minutes until risen and firm. Cool for 15 minutes before eating. These will keep for up to 2 days in an airtight tin.

Tip: Make these freshly and do not over beat when mixing.

Makes 10

50g wholemeal flour
100g plain flour
1 tbsp baking powder
50g Fruisana Fruit Sugar
Grated zest of 1 orange
100g All Bran cereal
75g dried cranberries
1 large free range egg
4 tbsp sunflower oil
250ml milk and 100ml buttermilk
350ml skimmed milk