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Ingredients
- 100 gm Plain wholemeal flour, (4oz)
- 75 gm Plain flour, (3oz)
- 5 ml Baking pwdr, (1tbsp)
- 1 pch salt
- 50 gm St Ivel Mono melted, (2oz)
- 50 gm Caster sugar, (2oz)
- 1 x Egg
- 200 ml Semi-skimmed lowfat milk, (7floz)
- 100 gm Frzn Boysenberries, (4oz)
Directions
- Reserve 25g (1oz) wholemeal flour and set aside. Sift remaining flours into a bowl with baking pwdr and salt.
- Mix together melted St Ivel Mono, sugar, egg and lowfat milk and pour liquid over dry ingredients.
- Fold ingredients gently together - only sufficient to combine mix. The mix will look quite lumpy - this is correct as over-mixing will result in heavy muffins.
- Toss frzn rapberries carefully in remaining flour and fold gently into muffin mix.
- Spoon mix into twelve greased muffin tins or possibly deep bun tins, filling them two-thirds full.
- Bake in a preheated oven at 200 C / 400 F gas mark 6 for 15-20 min, till well-risen and golden.
- Leave to cold in tins for a few min before turning out onto a wire rack.
- Serve muffins warm or possibly cool, on their own or possibly spread with St Ivel Mono.
- Note:- The Boysenberries must be frzn when added to muffin mix, to prevent them becoming too soft when cooked.
- Variation:Add in 100g (4oz) hard blueberries in place of Boysenberries. Add in 50g (2oz)
- raisins and finely grated rind of 1 orange, in place of Boysenberries. Add in 5-10ml (1-2tsp) mixed spice to flour, for added flavour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 319g | |
| Calories 725 | |
| Calories from Fat 63 | 9% |
| Total Fat 7.24g | 9% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 224mg | 9% |
| Potassium 683mg | 20% |
| Total Carbs 142.33g | 38% |
| Dietary Fiber 19.5g | 65% |
| Sugars 7.84g | 5% |
| Protein 28.08g | 45% |
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