Boysenberry and White Chocolate Muffins


2 cups self-raising flour

1/4 cup caster sugar

1/4 brown sugar

1 egg

1 lemon, zest of

90g butter, melted

1/2 cup buttermilk

1/2 cup milk

1/2 cup white chocolate chips

150g frozen boysenberries


Pre-heat oven to 180°C. Grease muffin tin well with butter or spray oil.

Sift flour into a large bowl and stir in the sugars to mix evenly. In another blow mix together the egg, lemon zest, butter, buttermilk, milk and chocolate chips and add to the flour mixture with the boysenberries. Spoon into muffin tin and bake for about 20 minutes or until golden. Remove from oven and allow to cool for a few minutes before turning out onto a wire rack to cool completely.

Makes 12 muffins