Cranberry muffins

Sift the flours and baking powder into a large bowl, then stir in the sugar, ginger and cranberries until well combined. Beat together the egg, milk and oil in a jug.

Pour the wet ingredients into the dry ingredients, then stir gently using a large metal spoon until only just combined. The mixture should look craggy, with specks of flour still visible.

Using a spring-back ice-cream scoop or large metal spoon, divide the mixture among the sections of a paper-case-lined 12-hole muffin tin, piling it up in the centres.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes, until well risen and golden. Transfer to a wire rack to cool slightly before serving warm.