Free Cooking Recipes

SERVES 12

2 cups (8 oz, 250 g) wholewheat (wholemeal) flour
1/4 cup (2/3 oz, 20 g) soyflour
2 teaspoons double-acting baking powder (1 tablespoon baking powder)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup blueberries
1 cup small strawberries, quartered
1 egg, beaten
1 cup (8 fl oz, 250 ml) buttermilk or milk
4 tablespoons vegetable oil or melted margarine
1/2 cup (4 oz, 125 g) honey or raw sugar

Directions:

1. Sift all dry ingredients into a mixing bowl. Reserve 36 blueberries, stir remainder with strawberries into dry ingredients and make a “well” in the middle.
2. Combine all remaining ingredients, pour into middle of bowl and, using a fork, stir lightly about fifteen times until combined. Don’t worry if flour is not completely mixed in.
3. Spoon mixture into 12 greased muffin tins and top each one with 3 reserved blueberries.
4. Bake at 375°F (190°F, Gas Mark 5) for 25 minutes or until cooked.