Preparation

• 1
  Place mini muffin paper cases into a 24 hole mini muffin tin.
• 2
  Preheat the oven to 190 degrees or 170 degrees fan oven.
• 3
  Sift the flour and baking powder into a large bowl and stir together with the golden caster sugar.
• 4
  Beat the egg in a small bowl then add the milk and whisk together. Add the egg and milk and the sunflower oil to the flour and sugar, and mix everything well together.
• 5
  Finely zest the orange and add the zest to the mixture along with the cranberries. Chop the walnuts and hazelnuts quite small and add them too. Gently fold everything into the mixture until well mixed.
• 6
  Carefully spoon the muffin mixture into the paper cases and place the muffin tin in the preheated oven. Bake for 15-18 minutes, until they are golden brown and have risen well.