Nashi crumble muffins

• 
  300g (2 cups) self-raising flour, sifted
• 155g (3/4 cup) caster sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 125ml (1/2 cup) vegetable oil
• 125ml (1/2 cup) buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 large nashi, peeled, cut into 1cm pieces
• 2 tablespoons Rolled Oats
• 1 tablespoon demerara sugar

1. Step 1
   Preheat oven to 180°C. Grease twelve 80ml (1/3-cup capacity) muffin pans. Combine the flour, sugar, cinnamon and nutmeg in a large bowl. Make a well in the centre.
2. Step 2
   Whisk the oil, buttermilk, eggs and vanilla in a large jug. Add the oil mixture to flour mixture and stir until just combined. Fold in nashi. Spoon among prepared pans.
3. Step 3
   Combine oats and sugar in a small bowl. Sprinkle the oats mixture over the batter. Bake for 25 minutes or until a skewer comes out clean. Cool in pans for 5 minutes. Transfer to a wire rack to cool completely.