Keep a container of buttermilk in your fridge (at all times) – it lasts for ages unopened and can instantly transform your baking. With just 0.8% fat this buttermilk combined with a little oil makes these muffins light and a good snack or lunch box suggestion for the kids.
Makes 12 large muffins.
Ready in 25 minutes.
4 cups self-raising flour
¾ cup sugar
2 tsp cinnamon
½ tsp grated lemon rind
11/2 cups buttermilk
4 large eggs, lightly beaten
50 ml vegetable oil
2 cups fresh or frozen fruit (or you can use fresh or frozen berries)
* A mixture of 1 tbsp cinnamon and 2 tbsp sugar for the topping
1.Place the dry ingredients in a large bowl.
2. Add the wet ingredients and then the fruit.
3. Mix very gently. Do not over-mix.
4. Place in greased muffin pans and top with a light dusting of cinnamon and sugar. Fan bake 180degC until a skewer comes out cleanly.
Allow approximately 15 minutes for a mini muffin and 20 minutes for a regular muffin. Frozen fruit will take longer to cook than fresh fruit.
The lactic acid that is naturally in the buttermilk reacts so well to the raising agent – like baking powder or self-raising flour – that creates an extra moist, soft result in scones, muffins, cakes or pancakes.