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Sourdough raspberry and blueberry buns

A delicious way to use up extra starter.

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175g sugar

175g butter

1 teaspoon vanilla essence

3 eggs

100g sourdough starter

100g ground almonds

75g self-raising flour

150g raspberries

150g blueberries


Put oven on to 180°C.

Cream butter and sugar together until light and fluffy.

Add vanilla essence.

Add eggs one by one.

Add starter.

Mix flour and almonds together and add gradually to mixture.

Beat fruit into mixture so that raspberries break up.

Spoon mixture into muffin cases.( you can also put it into a cake tin and make a cake rather than muffins, just cook for longer).

Bake at 180°C for 12 minutes or until skewer comes out clean.

Added by: Julia Collins

Tags: Sourdough Muffins CakeNpastry

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