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Raspberry Blueberry Muffins

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2 cups (300g) self-raising flour

½ teaspoon baking soda

pinch of salt

¾ cup (160g) brown sugar

200 g raspberries

200 g blueberries

zest from one lemon

1 cup (250ml) buttermilk

1 large egg

¼ cup (60ml) vegetable oil

1 teaspoon vanilla extract

icing sugar, to dust (optional)

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