Ingredients

• 1 cup dried cranberries
• 2 cups self-raising flour
• 3/4 cup brown sugar
• 1/2 cup pecans or rolled oats, coarsely chopped
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 1 egg, lightly whisked
• 1 tablespoon finely chopped pecans or rolled oats, extra
• 1 tablespoon brown sugar, extra

Method

1. Preheat oven to 200°C. Line muffin pans with paper cases
2. Place the cranberries in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak, drain well
3. Combine flour, sugar, pecans/oats, ginger, cinnamon, nutmeg and cranberries in a large bowl
4. Whisk buttermilk, oil and egg together in a jug. Add buttermilk mixture to flour mixture and stir until just combined (do not over mix)
5. Spoon evenly among the lined pans
6. Combine the extra pecans/oats and sugar in a small bowl and sprinkle over the muffins
7. Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested. Turn onto a wire rack, serve warm.

Nutrition information panel