Ingredients

• 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

Directions

• 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.