Makes 36
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Buttermilk gives these fruity, easy-to-make muffins a delicious, tangy flavour.


  • 2 cup (300 g) self-raising flour
  • 3/4 cup (150 g) firmly packed brown sugar
  • 1 egg, beaten lightly
  • 3/4 cup (180 ml) buttermilk
  • 1/2 cup mashed banana
  • 1/3 cup (80 ml) macadamia or grapeseed oil
  • 1 cup (150 g) fresh or frozen raspberries

Line 36 mini-muffin holes with 30ml paper cases. Preheat the oven to 200°C (180°C fan-forced).


Sift flour and brown sugar into a large bowl; stir to combine. Stir in combined egg, buttermilk, banana and oil until just combined.


Divide the mixture among paper cases; top each with 1 raspberry. Bake in a moderately hot oven for about 15 minutes.

If you would prefer to make this recipe into larger muffins, the mixture will yield 12 muffins.

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