METHOD

1. Tip the flour in a food processor. Add the yeast to one side of the mixing bowl and salt to the other.

2. Add the sugar, softened butter cut in cubes, egg and milk. Mix for 5 minutes or until the dough is soft and elastic.

3. Zest the clementine and chop the dried cranberries into smaller pieces and add to the rest of the mixture. Mix again until well incorporated.

4. Add a little oil to a large bowl, spread it all over and place the dough in. Cover with a clean kitchen towel and leave to prove for 1h to 2h, or until doubled in size.

5. Lightly dust your work surface with some of the semolina and some flour. Tip the dough onto the floured surface and roll to a 2cm thickness.

6. Cut out 7 to 8 muffins, using a 8cm cutter ( a glass also works fine). Dust the top of the muffins with the remaining semolina.

7. Place on a board, cover with a kitchen towel and leave to prove for another 30 minutes.

8. Preheat a heavy based frying pan to a very low heat ( think setting the heat at 2 out of 12). Once hot, place the muffins in the pan, and leave to bake for 6 to 10 minutes on one side, or until a golden colour. Flip the muffin over and bake for another 6 to 10 minutes on the other side. The key is here is to be patient and to cook the muffins on the lowest heat possible, to prevent them from cooking and colouring too quickly.

9. Enjoy warm, with butter or cheese.