I do so love muffins but I am always conscious of the calories involved. These are great for breakfast or morning tea and while not completely guilt free it is a pretty good start.
Ingredients (serves 6)
300g (2 cups) Wholemeal Self-raising Flour
100g (2/3 cup, firmly packed) Brown Sugar
2 tbsp Honey
150g Frozen Blueberries
150g Frozen Raspberries
250 ml (1 cup) Skimmed Milk
60 ml (1/4 cup) Vegetable Oil
1 Egg, lightly whisked
- Preheat oven to 190°C. Cut out eight 13cm-square pieces of non-stick baking paper. Line a six capacity muffin pan with the paper squares.
- Combine flour and sugar in a large bowl. Add blueberries and raspberries, and stir to combine. Add the milk, oil, honey and egg, and stir with a metal spoon until just combined (do not over mix).
- Spoon batter in equal amounts amongst the 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.
- Make these muffins up to 1 day ahead & store in an airtight container.