First, you need to soak the cranberries. To do this, add the cranberries, sugar and water to a small saucepan.
Heat over medium heat while mixing, until the sugar has dissolved and the water starts to boil.
Let the mixture boil for 5 minutes before taking the saucepan off the heat and setting aside to cool.
While this mixture is cooling, prepare the muffin tray by lining it with muffin cases.
Preheat the oven to 180˚C.
Sift the flour and add to a large bowl.
Melt the butter and add to the flour.
Add the eggs, milk and vanilla essence to the flour mixture and mix well.
When the cranberry mix is cool, add it to the mixture and mix well with a wooden spoon.
Add the white chocolate chips and mix through.
Spoon into the prepared muffin cases and bake in a moderate oven for 20-3 minutes until golden brown and a skewer comes out clean.
Don't add the cranberry mixture too early. If you add it before it has cooled, it will start to melt the white chocolate bits. I usually make a double batch and freeze them in single servings which hubby takes to work. By the time he it gets round to morning tea, they are ready to enjoy! They taste great warmed up with a dab of butter and a hot drink for morning or afternoon tea.