Recipe

Raspberry and banana mini muffins

Buttermilk gives these fruity, easy-to-make muffins a luscious, creamy flavour.

  • 10 mins preparation
  • 15 mins cooking
  • Makes 36 Item
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Ingredients

Raspberry and banana mini muffins
  • 2 cup (300g) self-raising flour
  • 3/4 cup (150g) firmly packed brown sugar
  • 1 egg, beaten lightly
  • 3/4 cup (180ml) buttermilk
  • 1/2 cup mashed banana
  • 1/3 cup (80ml) macadamia or grapeseed oil
  • 1 cup (150g) fresh or frozen raspberries

Method

Raspberry and banana mini muffins
  • 1
    Line 36 mini-muffin holes with 30ml paper cases. Preheat the oven to moderately hot (200°C/180°C fan-forced).
  • 2
    Sift flour and brown sugar into a large bowl; stir to combine. Stir in combined egg, buttermilk, banana and oil until just combined.
  • 3
    Divide the mixture among paper cases; top each with 1 raspberry. Bake in a moderately hot oven for about 15 minutes.

Notes

MAKES 36 MINI MUFFINS OR 12 REGULAR MUFFINS