Cranberry Spiced Muffins

INGREDIENTS:

• 1 cup (140g) dried cranberries (craisins)

• 2 cups (300g) self-raising flour

• 3/4 cup (155g) brown sugar

• 1/2 cup (70g) pecans, coarsely chopped

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 3/4 cup (185ml) buttermilk

• 1/2 cup (125ml) vegetable oil

• 1 egg, lightly whisked

• 1 tbs finely chopped pecans, extra

• 1 tbs brown sugar, extra

PREPARATION: Preheat oven to 200°C. Line 12 x 1/3-cup (80ml) capacity 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, 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 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.

Dried cranberries, Craisins, Self-raising flour, Pecans, Ground ginger, Ground cinnamon, Ground nutmeg, Buttermilk, Vegetable oil, Egg, Finely chopped pecans, Brown sugar