Warming spices and clementine are flavour combinations made in heaven, and are sure to go down a storm with the family.
Preheat the oven to gas 6, 200°C, fan 180°C.
Place the muffin papers into a 12-hole muffin tin. You could also use silicone inserts if you have them.
Get the little ones to mix the flour, bicarbonate of soda, baking powder, caster sugar and spices in a large mixing bowl until well combined.
Grate the clementine zest into the bowl and combine. If you’re making the dry mix in advance, leave the zesting until the day of serving.
Juice the clementines into a measuring jug, making sure to remove any pips. Add milk until it comes up to the 200ml mark of the jug.
Lightly whisk the oil and egg into the milk mixture until just combined.
Add the liquid to the dry ingredients and mix until all of the ingredients are combined - a little helper will definitely be able to help out with this.
Lastly, stir in the cranberries and spoon the mixture into the muffin cases. Top the muffins with a sprinkle of Demerara and bake in the oven for 15-20 minutes until golden brown.
Remove from the oven and serve. You can also allow the muffins to cool and store in an airtight container for up to 3 days.
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