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Raspberry Buttermilk Muffins

By Clair Brookman

An almost guilt-free treat!

Makes 12

Ingredients

  • 2 cups self-raising flour
  • 1 teaspoon ground cinnamon
  • ½ cup caster sugar
  • ⅓ cup all-bran cereal
  • 125g light polyunsaturated margarine, melted, cooled
  • 1 cup buttermilk
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla essence
  • ¾ cup frozen raspberries, thawed
  • 1 tablespoon Demerara sugar

Method

Preheat oven to 200˚C or 180˚C fan forced. Line a 12-hole 1/3 cup capacity muffin pan with paper cases. Sift flour and cinnamon into a large bowl. Add caster sugar and cereal. Stir to combine. Make a well in the centre. Whisk margarine, buttermilk eggs and vanilla together in a jug. Pour into well, and using a wooden spoon, stir until just combined. Fold through raspberries.

Spoon mixture into prepared muffin pan and sprinkle with Demerara sugar. Bake for 15 to 210 minutes or until a skewer inserted into the centre of one comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.

Emma Raulin

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