300g (2 cups) self-raising flour
155g (3/4 cup, firmly packed) brown sugar
150g frozen blueberries
150g frozen raspberries
250ml (1 cup) buttermilk
60ml (1/4 cup) vegetable oil
1 egg, lightly whisked
2 scoops SlimWhey protein
1. Preheat oven to 190°C. Cut out eight 13cm-square pieces of non-stick baking paper. Line eight 80ml (1/3-cup) capacity muffin pans with paper squares.
2. Combine flour, sugar and SlimWhey in a large bowl. Add blueberries and raspberries, and stir to combine. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined (do not over mix).
3. Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack. Serve warm or at room temperature
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