1.Preheat oven to 180°C (160°C fan-forced). Grease a 6-hole (¾-cup/180ml) texas muffin pan.
2.Use a vegetable peeler to peel six strips of rind from the orange.
3.Combine sifted flours, sugar, cranberries and nuts in a large bowl; make a well in the centre.
4.Whisk buttermilk, egg, oil, rind and juice in a medium jug; pour into centre of flour mixture. Stir until just combined (don’t over-mix).
5.Spoon mixture evenly among pan holes; push the orange strips into top of mixture. Bake for 20 minutes or until lightly golden. Serve warm or at room temperature.
See if you can get the 6 orange strips and 2 teaspoons of rind from 1 orange, otherwise you may need to buy 2 small oranges. This recipe makes 6 freeze the remaining 4 muffins for later use.Note