Berry Muffins


1¼ cups plain flour

1 cup wholemeal plain

½ cup castor sugar

1 teaspoon bicarbonate soda

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

60g margarine, melted

1 egg

1 cup buttermilk

1 cup mixed berries (you won’t need to thaw if frozen)

Optional: 1 tablespoon lemon or orange zest


Preheat an oven to 190 degrees C. Spray a muffin sheet with oil spray, or line with paper muffin cases.

Sift together the flour, sugar, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, whisk together the melted margarine, egg and buttermilk. Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth).

Gently stir in mixed berries.

Spoon the batter into the prepared muffin tins; ¾ fill the cups. Bake for about 15 mins. in the preheated oven until golden and tops spring back when lightly pressed.

Alternatively: You could replace berries with drained apricots in natural juice, or fresh figs, or thinly sliced apples.

Makes 12 regular or 20 mini muffins.