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