Quick and Easy

November 29, 2014

Raspberry and banana mini muffins

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

Raspberry and Banana Mini Muffins

Makes 36 Item

Prep

10M

Cook

15M

Total

25M

Women's Weekly Food

Ingredients

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

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.

MAKES 36 MINI MUFFINS OR 12 REGULAR MUFFINS
Note

Women's Weekly Food