Wholewheat Muffins

Wholewheat flour is great to have in the cupboard. I use it in all sorts of baking, especially where it is possible to either replace or combine with plain flour for a healthier option. I sometimes add in raisins to this mix, but you can experiment with other options too, like blueberries, chopped dried apricots or whatever appeals to you.

Ingredients

260g wholewheat flour

½ teaspoon salt

3 teaspoons baking powder

2 medium eggs, beaten

225ml semi-skimmed milk

3 tablespoons brown sugar

2 tablespoons softened butter

A handful of raisins or other fruit (optional)

Method

• Preheat the oven to 200°C. Line a muffin tray with muffin cases.

• In a large mixing bowl combine the flour, salt and baking powder.

• In a medium bowl mix the beaten eggs, milk, brown sugar and softened butter and stir well.

• Add the wet ingredients to the dry ingredients in the large bowl and stir with a wooden spoon. Then add in the raisins or other fruit (if using).

• Divide the mix evenly among the muffin cases. Bake for 25 minutes or until a skewer inserted in the middle comes out clean, remove from the oven and, when cool enough to handle, transfer to a cooling rack until fully cool.