Wednesday, February 18, 2009

Raspberry buttermilk muffins

Makes 12

* 2 cups self-raising flour
* 1 teaspoon ground cinnamon
* 1/2 cup caster sugar
* 1/3 cup all-bran cereal
* 125g light polyunsaturated margarine, melted, cooled
* 1 cup buttermilk
* 2 eggs, lightly beaten
* 1 teaspoon vanilla essence
* 3/4 cup frozen raspberries, thawed
* 1 tablespoon demerara sugar

1. Preheat oven to 200°C/180°C fan-forced. Line a 12-hole,1/3 cup-capacity muffin pan with paper cases.
2. Sift flour and cinnamon into a large bowl. Add caster sugar and cereal. Stir to combine. Make a well in the centre.
3. Whisk margarine, buttermilk, eggs and vanilla together in a jug. Pour into well. Using a wooden spoon, stir until just combined. Fold through raspberries.
4. Spoon mixture into muffin holes. Sprinkle with demerara sugar. Bake for 15 to 20 minutes or until a skewer inserted into the centre of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

Notes & tips
* To freeze, wrap individual muffins in plastic wrap, then foil. Freeze for up to 1 month. Thaw in fridge 1 day before serving.

Super Food Ideas - Page 67
Recipe by Claire Brookman


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