Low-paunchy chocolate & cranberry cakes

Warmth oven to 180C/160C fan/gasoline 4. Line a 12-gap muffin tin with paper conditions. Sift the flour, cocoa, baking powder and cinnamon right into a bowl. Budge within the sugar and cranberries. Microwave the chocolate on medium for 1-1½ mins, traipse, then set up apart.

Combine the yogurt and milk with the oil and egg. Make a neatly in centre of the dry mix and gently traipse within the liquid. Drizzle half the chocolate over the mix, gently fold in till swirled, then repeat with the final chocolate. Take hold of care now to not over-mix. Spoon the mix into the muffin conditions and bake for 15-20 mins till risen and firm to the touch.