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How to make Raspberry buttermilk muffins

Yield = 12
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 2 cups self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup caster sugar
  • 1/3 cup all bran cereal
  • 125g light polyunsaturated margarine, melted, cooled
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 3/4 cup frozen raspberries, thawed
  • 1 tablespoon demerara sugar

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Line a 12-hole,1/3 cup-capacity muffin pan with paper cases.
  • Step 2 Sift flour and cinnamon into a large bowl. Add caster sugar and cereal. Stir to combine. Make a well in the centre.
  • Step 3 Whisk margarine, buttermilk, eggs and vanilla together in a jug. Pour into well. Using a wooden spoon, stir until just combined. Fold through raspberries.
  • Step 4 Spoon mixture into muffin holes. Sprinkle with demerara sugar. Bake for 15 to 20 minutes or until a skewer inserted into the centre of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.