RASPBERRY AND BUTTERMILK MUFFINS

I am aware berries aren’t in season but Butlers frozen berries are the next best thing and sometimes in these dark colder months you want a little colour.  These little muffins can be substituted with any berries but today I am going with raspberry.

Makes 12 – 16 depending on size of tin.

1 ¼  cups / 160 g wholemeal flour 2 ¼  cups /  / 295 g plain white flour ½  cup / 100 g firmly packed brown sugar ¾  tsp salt 1/2  tsp baking soda 2 tsp baking powder

2 medium mashed, ripe banana 240 ml buttermilk 3 large eggs 1 tsp vanilla extract 115 g unsalted butter, barely melted

1 cup / 125 g berries, plus more for topping 1 Tbsp sugar

1 tsp cinnamon for topping

Method

Preheat the oven to 200C, with a rack in the centre. Line a muffin tin with papers or grease well.

In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder.

In another bowl combine the banana, buttermilk, eggs, vanilla, and butter. Stir until blended.

Gently stir the berries into the dry ingredients. Pour the wet ingredients over dry, and mix until just combined. For tender muffins, do your best to avoid over-blending.

Fill the muffin tins 2/3 full (maybe a bit more than that), sprinkle with more berries and a generous dusting of cinnamon sugar.

Bake for 25-40 minutes (larger muffins on the long side), or until golden-topped, and a tester/toothpick comes out just clean.