Ingredients
1 cup self-raising flour
(225g)
¼ cup caster sugar
(60g)
¾ cup buttermilk
(180ml)
3 tbsp honey
(60ml)
1 egg
½ cup vegetable oil
(125ml)
1 cup strawberries
hulled and roughly chopped
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 muffin tin
- 1 paper cases
- 1 mixing bowl
- 1 jug
- 1 whisk
- 1 spatula
- 1 sifter
Instructions
- Pre-heat the oven to 180°C conventional (160°C fan-forced) and line a muffin tin with paper cases.
- Sift the flour and sugar together into a large bowl.
- In a separate jug, whisk the buttermilk, honey, egg and vegetable oil together.
- Combine wet and dry ingredients, folding gently with a spatula until just combined.
- Gently fold through the chopped strawberries.
- Spoon the batter into the prepared muffin tin.
- Bake for 20 minutes or until golden on top and a skewer inserted into the center comes out clean.
Notes
Tip
Make sure that you gently combine the wet and dry ingredients by folding with a spatula until just wet. This gives you a lighter, less dense muffin.
Variation
You can swap the strawberries for your favourite berries.
