Cranberry spiced muffins

• 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 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup (185ml) buttermilk
• 1/2 cup (125ml) vegetable oil
• 1 egg, lightly whisked
• 1 tablespoon finely chopped pecans, extra
• 1 tablespoon brown sugar, extra

1. Step 1
   Preheat oven to 200°C. Line 12 x 1/3-cup (80ml) capacity muffin pans with paper cases.
2. Step 2
   Place the cranberries in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain well.
3. Step 3
   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 overmix). Spoon evenly among the lined pans. Combine the extra pecans and sugar in a small bowl and sprinkle over the muffins.
4. Step 4
   Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested. Turn onto a wire rack. Serve warm.