Name: Raspberry and banana mini muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

Raspberry and banana mini muffins

Buttermilk gives these fruity, easy-to-make muffins a delicious, tangy flavour.

Makes 36

Prep

10M

Cook

15M

Total

25M

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 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.

If you would prefer to make this recipe into larger muffins, the mixture will yield 12 muffins.
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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