Raspberry and Blueberry Muffins


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.

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

Steps:

  1. 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.

  2. 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).

  3. 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 ❤

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