Are these really muffins? Some purists say not, as a muffin usually has less sugar and uses vegetable oil instead of butter. These muffins also have a very low flour to butter ratio, resulting in what some customers have described as a pudding-like texture. Muffin or not, they are a very popular breakfast treat for those with a sweet tooth. The possible combinations of fruits for the muffins are endless, just use
Sift the flour and baking powder into a large bowl and add the sugar, mixing well to combine.
Melt the butter in a saucepan over medium heat, then remove from the heat and stir in the buttermilk. Using a whisk, stir in the eggs to combine. Pour over the dry ingredients and whisk to combine — don’t worry if there are still some lumps of flour at this stage. Use a large spoon to gently fold through the fruit.
Spoon the mixture into the prepared muffin holes until almost full. Sprinkle the tops with the raw sugar. Reduce the oven temperature to 180°C (350°F/Gas 4) and
© 2009 All rights reserved. Published by Murdoch Books.