Apple Cranberry Muffins
Peel the apples, cut into quarters, remove the cores and slice thinly. Toss the apple slices with the lemon juice and fine sugar and let stand for 6-8 hours.
Combine the flour, baking powder and gingerbread spice in a large bowl. Stir in the cranberries and apples and mix until smooth.
Line a muffin tin with paper baking cups and spoon the batter into the cups. Press a few blanched almonds into the top of each muffin and bake in an oven preheated to 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for 40 minutes, until a toothpick inserted comes out clean. Remove from the oven and cool on a wire rack.