Ingredients
- 185 g 6.5oz self-raising flour
- 150 g 5oz whole-meal self-raising flour
- 1 teaspoon ground cinnamon
- 155 g 5.5oz brown sugar
- 250 ml 1 cup buttermilk
- 125 ml ½ cup low-fat plain yoghurt
- 2 eggs lightly beaten
- 2 tablespoon vegetable oil
- 440 g 16oz chopped mixed berries
Instructions
- Pre-heat the oven to 180C (356F) fan-forced and line a 12-hole muffin tin with cupcake wrappers.
- Sift the flours and cinnamon together in a large bowl and then stir though the brown sugar. Make a well in the middle.
- In another bowl, combine the buttermilk, yoghurt, eggs and oil.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold through the berries.
- Divide the batter between the muffin cases.
- Bake the muffins for 20 minutes or until golden on top.
- Let them cool on a wire rack.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
