Cranberry and gingerbread muffins

Preheat the oven to 180°C, fan 160°C, gas 4. Line a muffin tin with 12 paper cases.

Put the ground ginger, mixed spice, bicarbonate of soda, light soft brown sugar, dried cranberries and the orange zest into a bowl. Stir well.

Gently whisk the vegetable oil, egg, milk, golden syrup and black treacle in a jug.

Mix the wet ingredients into the dry – it will be a little lumpy. Spoon into the muffin cases and bake for 20-25 mins, until cooked. They will be slightly soft. Cool slightly, then dust with icing sugar. Serve warm or cool with Christmas tea!