Preheat your oven to 180°C (or 160°C for fan ovens). Line a muffin tin with 12 muffin liners.

In a large bowl, mix the flour and caster sugar, brown sugar together. Then add the melted margarine, soy milk and vanilla extract. Mix well to make a smooth batter.

Fold in the dried cranberries.

Divide your muffin batter equally between the cases and bake for 20-30 minutes (this will vary depending on the depth of your tin/liners). You'll know they're ready when a toothpick comes out clean.

Once baked, transfer the muffins to a wire rack and leave them to cool completely before enjoying.