Added by fabbaker | Tue 10 Jan 2012 @ 17:17
These easy to make muffins are packed full of healthy blueberries and blackberries and make a great standby for a quick breakfast, lunchbox addition or coffee time treat.
224 calories, 11g fat, 6g saturated fat, 11g sugars
Preparation time 10 minutes
Cooking time 15 to 20 minutes
100g Tate & Lyle Light at Heart -‐ White
300g self raising flour
1 tsp baking powder
1⁄2 tsp bicarbonate of soda
1⁄2 tsp ground cinnamon
125g fresh blackberries (halve any very large ones)
125g fresh blueberries 300ml semi skimmed or full fat milk 125g butter, melted 2 large free range eggs, beaten
1 Preheat the oven to 200°C/Gas 6 (if using a fan-‐assisted oven adjust the temperature according to instructions) and line a 12 muffin hole tin with paper cases. Add Tate and Lyle Light at Heart -‐White into a bowl and sift in all remaining dry ingredients before mixing together.
2 Stir the berries into the dry mix. Whisk together the milk, melted butter and eggs and gently fold into the dry ingredients. Take care not to over mix.
3 Divide the batter between the muffin cases and bake for 15 to 20 minutes or until well risen and golden. Serve warm or cold.
Cook␣s Tip: If you can␣t find fresh blackberries use fresh raspberries instead.
Get the kids involved: Children love helping by stirring the mixture and filling up the cases.