Combine in a bowl:
1 cup wholemeal plain flour
1 cup wholemeal self raising flour
1/2 cup brown sugar
melt:
100g butter
wait til cooled to room temperature
whisk with a fork in a seperate bowl:
1 egg
add to egg:
1 cup skim milk
1tbs vanilla extract
Add cooled butter gradually to milk mixture whilst whisking. DO NOT add hot butter to milk as it will cook the egg. You don't want that, trust me.
Add wet ingredients to dry and fold mixture together until just combined (no longer than 10 seconds) This will keep them light and fluffy
Fold in 75g frozen berries of your choice (I'm using a mix of raspberries, blackberries and blueberries) defrosted and drained.
Spoon mixture evenly into muffin cups
Sprinkle rolled oats and brown sugar on top of each muffin
Bake at 200 degrees celcius for 20 minutes
Eat!
Your muffins should appear much like they did before you baked them, I just love that rustic look! They may look heavy but they're light, fluffy, not too sweet and great for you! The perfect afternoon snack or breakfast muffin! Store them in an airtight container and they should keep for about 4-5 days. One of my favourite spunky readers, Kim suggested adding a sugar cube to the container and that will help keep them a little fresher for another day or two :o)
For a variation, chop up two small apples into cubes and add raw to the muffin batter instead of berries and add some cinnamon to the mix before baking. Add oats and brown sugar on top as per the above recipe :o)
Hello
ReplyDeletei just wanted to say thank you so much for this recipe and it has made my day i am tucking in to my wholemeal muffins now.
I did add raisins and cinnamon as that was all i had but they are tasty.
your easy and uncomplicated way of explaining the instructions was brilliant for me to follow.
I love this post and i love your blog, i am now a new follower.
Hayley