Ingredients

• 1 1/2 cups Craisins (dried cranberries)
• 1/2 cup fresh orange juice
• 2 tsp orange rind, finely grated
• 2 cups self-raising flour
• 1/2 cup caster sugar
• 3/4 cup rolled oats
• 3/4 cup milk
• 150 g butter, melted and cooled
• 2 eggs
• icing sugar, to dust

Method

1. Preheat oven to 190 °C or 170 °C fan. Line a 12-hole medium-size muffin tin with paper cases. Combine Craisins, juice and rind in bowl and stand for 20 mins.
2. Combine flour, sugar and only 1/2 cup of oats in a large bowl. Make a well in the centre. Whisk eggs, milk and butter in a jug. Add to the dry ingredients. Set 1/4 cup of the soaked Craisins aside and add the remaining Craisins and juice to the bowl. Fold together until combined.
3. Spoon mixture into paper cases. Combine reserved oats and Craisins and sprinkle on top of the muffin mixture. Bake for 25-30 mins until golden brown or until they spring back when touched. Leave in tins for 5 mins before lifting out onto wire rack to cool slightly. Dust lightly with icing sugar just before serving.

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