Preheat the oven to 400F.

Line 12 cups regular muffin pan. I used a ½ dozen muffin pan and ½ dozen paper muffin cups.

Measure all purpose flour, baking powder, baking soda, cinnamon powder and nutmeg powder. Sieve all these ingredients together or take all the ingredients in a bowl and whisk until well combined.

Add superfine sugar, orange/clementine zest to flour bowl and whisk or mix until combined. If doing the prep work ahead of time, that is night before, leave out the orange zest. Add the zest next morning, just before baking.

Squeeze the juice from orange/clementines. Take it in a measuring cup or a jug. I got about 120 ml of orange juice.

Fill the juice cup or jug with milk until the mark reads 200 ml, less than 1 cup.

Add egg and oil to juice+milk mixture and lightly beat until combined.

Pour this egg juice mixture into dry ingredient bowl and stir with a fork or a spoon until everything is combined. Do not over mix and a slightly lumpy batter is ok, though my batter was lump free.

Fold in the cranberries and spoon the batter into lined muffins pan.

Sprinkle demerara sugar on top, ¼ teaspoon per muffin and bake in a preheated oven for 20 minutes or until tooth pick inserted in the middle comes out clean and muffins are light golden brown. I forgot to sprinkle sugar on before baking hence my muffins aren’t golden brown.

Serve the muffins hot as is or with some butter or jam.