This festive muffin recipe is great to have on hand for wintry afternoons to accompany a cup of tea or as an alternative to a heavy dessert.

In a large bowl sift together the flour, cocoa and baking powder. Melt the butter in either a small pan or in a bowl in the microwave. In a separate large bowl combine the melted butter with the sugar, milk and lastly whisk in the egg. Add the dry ingredients into the liquids again using a sieve to sift. Using a whisk or large spoon lightly fold to combine the ingredients not worrying too much if the mixture still looks a little lumpy. Lastly add the cranberries and mix lightly and quickly.

Divide the mixture between 10 small muffin cases placed in a mini muffin tin, there may be enough mixture for a couple extra. Bake in the middle of a pre-heated oven for 10-12 minutes until the muffins have risen considerably and are springy to the touch.

Whilst the muffins are cooling break the white chocolate into chunks and place in a glass bowl. Half fill a small pan with water and place the glass bowl on top, the water should not be touching the glass. Bring the water to the boil then reduce to a simmer so the steam heats the bowl and melts the chocolate. Stir gently until all the chocolate has melted then remove from the pan. Use a small palette knife or spoon to spread the chocolate on top of the muffins then garnish with a few cranberries and leave to harden. These muffins will keep well for several days in an airtight container.