Last Morsel

Everyday Recipes

Raspberry Buttermilk Muffins


  • 2 cups self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup caster sugar
  • 1/3 cup all-bran cereal
  • 125g light polyunsaturated margarine, melted, cooled
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 3/4 cup frozen raspberries, thawed
  • 1 tablespoon demerara sugar


  • Preheat oven to 200 degrees C.
  • Line a cupcake holder with paper holders.
  • Sift flour and cinnamon into a large bowl. Add caster sugar and cereal. Stir to combine. Make a well in the center.
  • Whisk margarine, buttermilk, eggs and vanilla together in a jug. Pour into well. Using a wooden spoon, stir until just combined. Fold through raspberries.
  • Spoon mixture into muffin holes. Sprinkle with demerara sugar. Bake for 15 to 20 minutes or until a toothpick inserted into the center of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.
Raspberry Butter Milk Muffin