Name: Berry muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 1/2 cup (375g) self-raising flour; 90 gram cold butter, chopped; 1 cup (220g) caster sugar; 1 1/4 cup (310ml) buttermilk; 1 egg, beaten lightly; 200 gram fresh or frozen mixed berries

Berry muffins

These berry buttermilk muffins are fluffy, delicious and a cinch to make.

Makes 12 Item

Prep

10M

Cook

20M

Total

30M

Can anything beat these fluffy and moist mixed berry muffins with bursts of fresh or frozen berries for a morning tea treat.

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Ingredients

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

90 gram cold butter, chopped

1 cup (220g) caster sugar

1 1/4 cup (310ml) buttermilk

1 egg, beaten lightly

200 gram fresh or frozen mixed berries

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 12-hole (⅓-cup/80ml) muffin pan.

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

3.Spoon mixture into pan holes; bake about 20 minutes. Stand muffins 5 minutes; turn, top-side up, onto wire rack to cool.

Muffins can be stored 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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