Raspberry buttermilk muffins

Recipe: Raspberry buttermilk muffins


  • 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. Sift flour and cinnamon into a large bowl. Add caster sugar and cereal. Stir to combine. Make a well in the centre. Whisk margarine, buttermilk, eggs and vanilla together in a jug. Pour into well. Using a wooden spoon, stir until just combined.
  2. Fold through raspberries. 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.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)