Raspberry buttermilk muffins
A fruity ripple makes these tasty muffins a crowd pleaser. Make a batch and freeze the leftovers for a sweet snack any time
White self-raising flour
2 cup(s), (300g)
¼ cup(s), (55g)
1¼ cup(s), (310ml)
Vanilla bean extract
Reduced fat oil spread
40 g, melted
- Preheat oven to 180°C or 160°C fan-forced. Line a 12-hole (1/3-cup/80ml capacity) muffin tin with paper cases.
- 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.
- 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.
TIPS: These muffins are suitable to freeze. Cool completely, then wrap individually in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Defrost at room temperature and serve cold or warmed in the microwave.Adding the raspberries while still frozen stops them ‘bleeding’ and staining the mixture when you fold them in.