Ingredients
- 1 ¼ cups / 160 g wholemeal flour
- 2 ¼ cups / 295 g plain white flour
- ½ cup / 100 g firmly packed brown sugar
- ¾ tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 medium mashed, ripe banana
- 240 ml buttermilk
- 3 large eggs
- 1 tsp vanilla extract
- 115 g unsalted butter, barely melted
- 1 cup / 125 g berries, plus more for topping (fresh or frozen)
- 1 Tbsp sugar and 1 tsp cinnamon for topping
RASPBERRY AND BUTTERMILK MUFFINS
Method
- Preheat the oven to200C, with a rack in the centre
- Line a muffin tin with papers or grease well
- In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder
- In another bowl combine the banana, buttermilk, eggs, vanilla, and butter
- Stir until blended
- Gently stir the berries into the dry ingredients
- Pour the wet ingredients over dry, and mix until just combined
- For tender muffins, do your best to avoid over-blending
- Fill the muffin tins 2/3 full , sprinkle with more berries and a generous dusting of cinnamon sugar
- Bake for 25-40 minutes (larger muffins on the long side), or until golden-topped, and a tester/toothpick comes out just clean
Comments
Makes 12–16 muffins depending on size of tin
Thanks to BUTLERS BERRY FARM for providing the berries used in the demonstration.
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