• 50 grams caster sugar, 75 grams chopped fresh or frozen cranberries
  Mix the chopped cranberries with the 50g caster sugar, set aside.
  
• 450 grams plain flour, 200 grams caster sugar, 2 teaspoons ground cinnamon, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
  In a mixing bowl, combine the flour, cinnamon, baking powder, salt and the 200g caster sugar.
• 170 grams butter or margarine
  Cut in the butter or margarine and rub in with your fingers until it resembles coarse bread crumbs.
  
• 75 grams chopped fresh or frozen cranberries, 100 grams chopped pecans or walnuts, 75 grams chopped chocolate, 1 tablespoon grated orange rind
  Gently stir in nuts, orange peel, cranberries and chopped chocolate.
  
• 150 millilitres natural yogurt, 100 millilitres milk, 2 eggs
  Whisk together the eggs with the yogurt and milk and stir into the flour mixture until just moistened, do not over mix.
  
• Fill paper-lined muffin tins two thirds full.
  
• Bake at 190C/180C Fan for 20-25 minutes.
  
• Leave to cool in the muffin pan for 10 minutes then remove to a cooling tray and leave to cool completely.

For the topping

• Sift the icing sugar into a bowl
  
• Squeeze the juice from the lemon and gradually add to the icing sugar until it is the consistency of thick cream.
  
• Drizzle the icing (frosting) over the muffins and sprinkle with chopped dried cranberries.