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Buttermilk and sultana muffins

Buttermilk and sultana muffins
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Buttermilk and sultana muffins

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
  • 1½ teaspoons ground cinnamon
  • ½ cup (80g) sultanas
  • 1 egg
  • 1½ cups (375ml) buttermilk (see tip)
  • ¼ cup (60ml) grapeseed oil or other vegetable oil
  • sugar and ground cinnamon, for dusting
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Method

  1. Preheat oven to 200&#deg;C. Lightly grease a 12–hole, 1/3-cup muffin pan
  2. or line it with paper patty cases.
  3. Place flour in a bowl and add sugar, baking powder and cinnamon. Add sultanas. Whisk together egg, buttermilk and oil and fold into dry ingredients, until just combined.
  4. Spoon mixture into prepared pan.
  5. Dust well with combined sugar and ground cinnamon. Bake for 15-20 minutes, until golden and cooked when tested with a skewer. Cool on a wire rack before packing into lunch boxes.
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