1.       You need to soak the raisins or sultanas for at least ½ hour before making the muffins. Place them in a small bowl, and pour on enough boiling water to cover them. When they have plumped-up and softened, drain, and place on a tray lined with kitchen-paper. Pat them dry with more kitchen-paper. You could also prepare the raisins or sultanas up to 24 hours in advance – drain them, and keep in a covered bowl in the fridge. Pat them dry before using.

2.        Pre-heat oven to gas mark 7, 220°c.

3.       The molasses sugar may have formed a solid mass, but cut-off enough to weigh 100 grams, and then, with clean and dry hands, crumble into a mixing bowl. It’s easier to wash your sugary hands, than to wash a sieve, or to follow the instructions on the sugar packet for softening the sugar.

4.            Add the margarine to the sugar, and cream together. Mix-in the orange extract.

5.              Weigh the flour, and whilst it’s in the pan on the scales, stir in the baking powder and mixed spice.

6.              Place a piece of kitchen-paper onto a chopping-board. Break the chocolate into about 4 pieces, and place onto the kitchen-paper. Using a serrated knife, roughly cut the pieces of chocolate into chips. They will vary in size, and some will be more like chocolate ‘dust’. Tip all the chocolate into the flour mixture, and stir-in.

7.              Lightly whisk the eggs together in a small bowl, then whisk-in half of the soya or skimmed milk.