Blackberry Wholemeal Muffins

Directions

1. Reserve 25g (1oz) wholemeal flour and set aside. Sift remaining flours into a bowl with baking pwdr and salt.
2. Mix together melted St Ivel Mono, sugar, egg and lowfat milk and pour liquid over dry ingredients.
3. 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.
4. Toss frzn rapberries carefully in remaining flour and fold gently into muffin mix.
5. Spoon mix into twelve greased muffin tins or possibly deep bun tins, filling them two-thirds full.
6. Bake in a preheated oven at 200 C / 400 F gas mark 6 for 15-20 min, till well-risen and golden.
7. Leave to cold in tins for a few min before turning out onto a wire rack.
8. Serve muffins warm or possibly cool, on their own or possibly spread with St Ivel Mono.
9. Note:- The Blackberries must be frzn when added to muffin mix, to prevent them becoming too soft when cooked.
10. Variation:Add in 100g (4oz) hard blueberries in place of Blackberries. Add in 50g (2oz)
11. raisins and finely grated rind of 1 orange, in place of Blackberries. Add in 5-10ml (1-2tsp) mixed spice to flour, for added flavour.