Sunday night and my friend was preparing some raspberry muffins. So I thought you would join us and prepare some for your family or friends. In the end, good food means good gatherings.
Hope you will like it.
- 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
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.
Bonn apetitte ❤