Name: Berry buttermilk muffins
Cook time: 20 min
Total time: 20 min
Ingredients: 2 1/2 cup (375g) self-raising flour; 100 gram butter, chopped coarsely; 1 cup (220g) caster sugar; 1 1/4 cup (310ml) buttermilk; 1 egg, beaten lightly; 1 1/3 cup (200g) frozen mixed berries

Ingredients

2 1/2 cup (375g) self-raising flour

100 gram butter, chopped coarsely

1 cup (220g) caster sugar

1 1/4 cup (310ml) buttermilk

1 egg, beaten lightly

1 1/3 cup (200g) frozen mixed berries

Method

1.Preheat oven to 200°C (180°C fan-forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Sift flour into large bowl; rub in butter with fingertips. Stir in sugar, buttermilk and egg. Do not over-mix; mixture should be lumpy. Stir in berries.

3.Divide mixture among pan holes. Bake about 20 minutes. Stand muffins in pan 5 minutes before turning, top-side up, onto wire rack to cool.

Store in an airtight container for up to 2 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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