Raspberry & blueberry muffins

Name: Raspberry & blueberry muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 300g (2 cups) self-raising flour; 155g (3/4 cup, firmly packed) brown sugar; 150g frozen blueberries; 150g frozen raspberries; 250ml (1 cup) buttermilk; 60ml (1/4 cup) vegetable oil; 1 egg, lightly whisked

4.7

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 8

Cost: $3.26 /serving

Author : Sarah Hobbs

afternoon tea morning tea bake

Ingredients

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300 grams (2 cups) self-raising flour155 grams (3/4 cup, firmly packed) brown sugar150 grams frozen blueberries150 grams frozen raspberries250 milliliters (1 cup) buttermilk60 milliliters (1/4 cup) vegetable oil1 egg, lightly whisked

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Instructions

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Step 1

Preheat oven to 190°C. Cut out eight 13cm-square pieces of non-stick baking paper. Line eight 80ml (1/3-cup) capacity muffin pans with paper squares.

Step 2

Combine flour and sugar in a large bowl. Add blueberries and raspberries, and stir to combine. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined (do not overmix).

Step 3

Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack. Serve warm or at room temperature.