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Raspberry & blueberry muffins
Author:
EasyRecipes .
Recipe type: Snacks
Cuisine: Indian
Serves: 8
Prep time:
Cook time:
Total time:
A little muffin treat will be welcomed in the lunch boxes of kids and adults alike.
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
Instructions
- 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.
- 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).
- 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.
Notes
Make these muffins up to 1 day ahead. Store in an airtight container.
