Chocolate & cranberry muffins

• 125g tub low-fat yogurt
• 125ml skimmed milk
• 3 tbsp sunflower oil
•  250g self-raising flour
• 1 tbsp cocoa powder
• 1 tsp baking powder
•  1 egg, lightly beaten
• 1 tsp cinnamon
• 85g light muscovado sugar
• 85g dried cranberries
• 25g dark chocolate, chopped

 Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries. Microwave the chocolate on Medium for 1-1½ mins, stir, then set aside. Yogurt and milk with the oil and egg mixed. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin 12  cases and bake for 15-20 mins until risen and firm to the touch.