Cranberry Hazelnut White Chocolate

For The Muffins

• 1 cup dried cranberries (craisins)
• 2 cups self-raising flour
• ¾ cup brown sugar
• ½ cup white chocolate
• 1 tsp ground ginger
• 11/2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¾ cup buttermilk
• ½ cup vegetable oil
• 1 egg, lightly whisked
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For The Crumble:

• 2 tablespoons finely chopped hazelnuts
• 2 tablespoons white chocolate
• 2 tablespoons brown sugar
• Preheat oven to 350 F. Line muffin pans with paper cups.
• Place the cranberries in a heatproof bowl and cover with warm apple juice. Set aside for 10 minutes to soak. Drain well.
• In a large bowl, combine flour, sugar, white chocolate, ginger, cinnamon, nutmeg and cranberries.
• In a measuring jug, whisk buttermilk, oil and egg until combined.
• Add buttermilk mixture to flour mixture and stir until just combined (do not overmix). Spoon evenly among the lined pans.
• Combine all the ingredients for the crumble 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.
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