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Raspberry muffins
Tasty snack that’s healthy and satisfying.
Low burn recipes
Raspberry muffins
Ingredients
- 1 cup wholemeal self-raising flour
- 1 cup white self-raising flour
- 1/2 cup bran
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- 3/4 cup buttermilk, well-shaken before pouring
- 1/3 cup orange juice concentrate
- 2 eggs
- 2/3 cup raspberries (fresh or frozen)
- 1 teaspoon chopped preserved ginger (optional)
Preparation
- Preheat oven to 180°C (160°C fan-forced).
- Line 10 holes of a muffin pan with paper liners.
- Combine flours, bran, bicarbonate of soda and ground ginger in a sieve and sift into a large bowl. Return bran to the bowl.
- Combine buttermilk, orange juice and eggs in another bowl and beat until well-combined. Pour into the flour mixture, add raspberries and ginger and mix until just combined. Do not over-mix.
- Spoon into the prepared muffin pans and fill the 2 remaining empty muffin pans with water for even cooking.
- Bake 20–25 minutes or until a skewer comes out clean when tested.
COOK’S TIP:
Alternative fruits – blueberries, chopped strawberries and blackberries.
PREPARATION TIME:
10 minutes
COOKING TIME:
25 minutes
MAKES:
10
Please note, all care has been taken to exclude foods that may trigger reflux and heartburn but some foods may still cause reflux depending on individual circumstances.
