Name: Buttermilk and sultana muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup (150g) plain flour, sifted; 1 cup (160g) wholemeal flour, sifted, bran added back in; 1/3 cup (75g) caster sugar; 1 tablespoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 cup (80g) sultanas; 1 egg; 1 1/2 cup (375ml) buttermilk; 1/4 cup (60ml) grapeseed oil; cinnamon sugar, for dusting

Buttermilk and sultana muffins

Buttermilk is used in these light, fluffy muffins to add a wonderful tang to these tasty treats, which works perfectly with the juicy sultanas swirled throughout. Pack these into your children's lunchbox for school or enjoy with a mug of coffee for a lovely afternoon treat.

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Makes 12 Item

Prep

10M

Cook

20M

Total

30M

Ingredients

1 cup (150g) plain flour, sifted

1 cup (160g) wholemeal flour, sifted, bran added back in

1/3 cup (75g) caster sugar

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

1/2 cup (80g) sultanas

1 egg

1 1/2 cup (375ml) buttermilk

1/4 cup (60ml) grapeseed oil

cinnamon sugar, for dusting

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease a 12-hole, 1/3-cup muffin pan.

2.Place flours in a bowl with sugar, baking powder and cinnamon. Add sultanas. In a medium bowl, whisk together egg, buttermilk and oil; fold into dry ingredients, until just combined.

3.Spoon mixture into prepared pan. Dust well with combined sugar and ground cinnamon. Bake 15-20 minutes, until golden and cooked when tested with a skewer. Cool on a wire rack. Serve.

Buttermilk is made from cultured skim or low-fat cow’s milk, and adds a lovely tang to muffins, cakes and puddings.
Note

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