Wholemeal Berry Muffins

     

                                                                                                                           by the Konstant Kraver 

 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

Method

• 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.