RASPBERRY BUTTERMILK MUFFINS


COOKBOOK: Super Food Ideas - 2008 edition (magazine) |

RATE: ❤️❤️❤️ 👌🏻 💲

This is the perfect recipe for anyone who is just starting to learn to bake and for those who want to put something together in minutes for an afternoon tea.

Raspberries in muffins are just the best! Raspberries reduce the sweetness in the muffin but still giving it a burst of this wonderful fruit flavour.

RECIPE: I think it got close to twelve but I made them in cupcake size. The photo of this muffin did not look like a muffin size cup at all.

Great recipe. Super easy. Delicious!

Great recipe for beginners!

RECIPE

MAKES 12

2 cups self raising flour

1 teaspoon of cinnamon

1/2 cup of sugar

1/2 cup of all bran cereal

125g butter, melted

1 cup buttermilk

2 eggs, lightly beaten

1 teaspoon of vanilla essence

3/4 cup frozen raspberries, thawed

1 teaspoon of demerara sugar

Paper cases for muffins - 12

Preheat oven to 200C / 180C fan forced.

Line 12 hole , 1/3 cup capacity muffin pan with paper cases.

Sift flour and cinnamon into a large bowl. Add sugar and cereal. Stir to combine. Make a well in the centre.

Whisk butter, buttermilk, eggs and vanilla together in a jug. Pour into well., Using a wooden spoon, stir until just combined. Fold through raspberries.

Spoon mixture into muffin cases. sprinkle with demerara sugar. Bake for 20mins or until cooked in the centre of each muffin (insert a skewer and see if it comes out clean)

Stand in pan for 5 mins. Turn out onto a wire rack to cool. Serve.

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