Chop the cranberries, add 8% on batter weight and stir well into the batter. Scoop out around 150g of the Dawn® Milk Choc & Orange batter into the tulip muffin papers.
Bake at 210°C (in a deck oven) for approx. 35 mins (top heat 5 bottom heat 2).
Once cooled from the oven decorate with either a swirl of Dawn® Orange Frosting or pipe a nest effect. To finish off use Chocolate Mini Eggs scattered on top, for an Easter embellishment.