Cranberry & Sultana Muffins

Gorgeous red ruby cranberries paired with plump sultanas folded into crispy topped moist dough.

Cranberry & Sultana Muffins
1 1/2 cups wholemeal self-raising flour
1/2 teaspoon bicarb soda
1/2 cup rolled oats
1/2 cup brown sugar
3/4 cup buttermilk
1/4 cup oil
1 egg
1/2 cup dried cranberries
1/2 cup sultanas

Preheat the oven to 180 degrees Celsius and prepare a muffin tray with paper liners.

Combine the flour, soda, oats and sugar. In a small bowl whisk the buttermilk, oil and egg and pour into the dry ingredients. Mix to combine and fold through the fruit.

Bake for approximate 25 minutes. These are great straight from the oven with a scrape of butter or left to cool and popped into a lunch box each day. They also freeze really well for use later in the week and to assist portion control!