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Berry and mango buttermilk muffins

Berry and mango buttermilk muffins
Recipe type: Kids
Cuisine: Indian
Serves: 12
These berry and mango muffins are a guaranteed lunchbox smash hit!
  • 2½ cups self-raising flour
  • ⅓ cup caster sugar
  • 1⅓ cups buttermilk
  • ¼ cup olive oil
  • 1 egg
  • 200g frozen mixed berries
  • 1 small mango, peeled, sliced
  1. Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, ⅓ cup-capacity muffin pan with paper cases.
  2. Combine flour and sugar in a bowl. Whisk buttermilk, oil and egg together in a jug. Stir buttermilk mixture into flour mixture until just combined (mixture should still be lumpy). Fold in berries. Spoon into prepared muffin holes. Top with mango.
  3. Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Place on a wire rack to cool.
To freeze: Wrap each muffin in plastic wrap, then foil. Freeze for up to 1 month. Thaw at room temperature overnight.

Tip: You could use 1 large peach, sliced, instead of mango.
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