1. Preheat the oven to 400 F, 200 C, gas mark 6.

2. In a large bowl, toss the cranberries in 40 g (1½ oz) of the sugar and set aside.

3. In another bowl, combine the flour, baking powder, salt and remaining sugar. Add the butter and continue cutting with a knife until the mixture resembles breadcrumbs.

4. Add the eggs, milk and cinnamon. Stir to combine. Carefully fold in the cranberries.

5. Fill paper-lined muffin tins about two-thirds full and bake for about 22 minutes until risen and springy to the touch.