Raspberry Buttermilk Muffins

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Ingredients

2 cups self-raising flour
1 teaspoon ground cinnamon
1/2 cup caster sugar
1/3 cup all-bran cereal
125g light polyunsaturated margarine, melted, cooled
1 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla essence
3/4 cup frozen raspberries, thawed
1 tablespoon demerara sugar

Directions

1. Preheat oven to 200 degrees C/180 degrees C fan-forced. Line a 12-hole,1/3 cup-capacity muffin pan with paper cases.

2. Sift flour and cinnamon into a large bowl. Add caster sugar and cereal. Stir to combine. Make a well in the center.

3. Whisk margarine, buttermilk, eggs and vanilla together in a jug. Pour into well. Using a wooden spoon, stir until just combined. Fold through raspberries.

4. Spoon mixture into muffin holes. Sprinkle with demerara sugar. Bake for 15 to 20 minutes or until a toothpick inserted into the center of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.