A little muffin treat will be welcomed in the lunch boxes of kids and adults alike.
- Preheat oven to 190°C. Cut out eight 13cm-square pieces of non-stick baking paper. Line eight 80ml (1/3-cup) capacity muffin pans with paper squares.
- Combine flour and sugar in a large bowl. Add blueberries and raspberries, and stir to combine. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined (do not overmix).
- Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack. Serve warm or at room temperature.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set