Berries and Muffins
125ml Nutty Wheat flour (75g)
250ml cake flour (140g)
15ml baking powder
200ml castor sugar (170g)
425g can blueberries, well drained (I've tried various berries - usually about 1 cup of raw berries)
2. Whisk egg, milk and oil together and mix into dry ingredients. Mix until flour is moistened; batter should still be lumpy. Add berries, being careful not to overmix.
3. Spoon into greased muffin tins, filling each two-thirds full. Bake in a pre-heated oven at 200degrees Centigrade for 15-20 minutes, until golden brown.
4. Serve hot with butter.
Nutty Wheat is a South Aftrican brand of white flour mixed with bran. If you don't have the equivalent, use 1/4 cup bran and a total of 1 1/4 cups plain white flour instead.
I'm being summoned to join the family now, so can't get onto the merits of Summer Pudding and 101 wonderful ways of using mulberries, as I am tempted to do...NaBloPoMo is going to get me in trouble for spending too much time in front of the computer, I can see!