Preheat your oven to 200°C (180°C Fan/gas mark 6/400ºF) and line a 12-bun muffin tin with paper cases.

In a large mixing bowl, sift together the plain flour, baking powder, bicarbonate of soda, caster sugar, ground cinnamon, and ground nutmeg.

Grate the zest of the clementines into the dry mixture, then juice the clementines and combine with 200ml of full-fat milk.

In a separate bowl, beat the egg with the vegetable oil, then whisk in the clementine juice and milk mixture.

Carefully combine the wet mixture with the dry ingredients, stirring gently until just combined.

Fold in the dried cranberries gently without breaking them apart.

Spoon the batter into lined muffin cases, filling them two-thirds full, and sprinkle demerara sugar on top.

Bake for about 20 minutes, until risen and golden brown. A toothpick should come out clean.

Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.