members recipes

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.
Makes 12
224 calories, 11g fat, 6g saturated fat, 11g sugars
Preparation time 10 minutes
Cooking time 15 to 20 minutes

Ingredients
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

Method
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.