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Raspberry muffins

Method

  • Preheat oven to 190°C fan forced (210°C normal).
  • Spray a 12-cup muffin tray with oil and insert patty cases.
  • Sift the flour, baking powder, bicarb and salt into a large bowl. Then stir in the caster sugar and orange zest, and make a well in the centre.
  • In another bowl, whisk the buttermilk with the melted butter, vanilla and eggs. Then pour this mixture into the well in the other bowl and stir with a wooden spoon until just combined. DON'T OVER MIX - mixture shouldn't be smooth.
  • Lightly fold in the raspberries and evenly spoon the mixture into the patty cases. Cook in the oven for 20-25 mins until the tops are firm and golden and a skewer comes out clean.
  • Remove and cool the muffins in the tray for about 5 mins, before turning out onto a rack. Serve warm.
  • from David Herbert, Australian chef

Ingredients

  • cooking oil spray
  • 310 gm plain flour
  • 2 tspn baking powder
  • ¼ tspn bicarb of soda
  • a pinch of salt
  • 200 gm caster sugar
  • grated rind of ½ orange
  • 300 ml buttermilk
  • 125 gm unsalted butter, melted
  • 1 tspn vanilla essence
  • 2 large eggs
  • 200 gm frozen raspberries, defrosted (or fresh, if available)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm