Raspberry buttermilk muffins
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
A fruity ripple makes these tasty muffins a crowd pleaser. Make a batch and freeze the leftovers for a sweet snack any time
Ingredients
White self-raising flour
2 cup(s), (300g)
Caster sugar
¼ cup(s), (55g)
Buttermilk
1¼ cup(s), (310ml)
Egg(s)
1 medium
Vanilla bean extract
1 tsp
Reduced fat oil spread
40 g, melted
Frozen raspberries
1 cup(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a 12-hole (1/3-cup/80ml capacity) muffin tin with paper cases.
2
Sift flour into a large bowl. Add sugar and stir to combine. Whisk buttermilk, egg, essence and spread in a medium bowl. Add to flour mixture and stir until just combined (don’t overmix). Gently fold in raspberries.
3
Spoon mixture into paper cases. Bake for 20–25 minutes or until slightly risen and cooked when tested with a skewer. Cool muffins in tin for 5 minutes before turning out onto a wire rack to cool. Serve.
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