best fruit muffins

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.


Cook’s tip:

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.