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
- Preheat oven to 200°C. Line muffin pans with paper cases
- Place the cranberries in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak, drain well
- Combine flour, sugar, pecans/oats, ginger, cinnamon, nutmeg and cranberries in a large bowl
- Whisk buttermilk, oil and egg together in a jug. Add buttermilk mixture to flour mixture and stir until just combined (do not over mix)
- Spoon evenly among the lined pans
- Combine the extra pecans/oats and sugar in a small bowl and sprinkle over the muffins
- 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
| Nutrient | Per Serve | Per 100g |
| Energy | 826kJ | 1482kJ |
| Protin | 2.89g | 5.20g |
| Total fat | 9.74g | 17.52g |
| Saturated fat | 1.14g | 2.08g |
| Carbohydrate | 24.06g | 43.88g |
| Sugars | 13.18g | 23.37g |
| Dietary Fibre | 1.42g | 2.69g |
| Sodium | 120mg | 217mg |
