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1
Reserve 25g (1oz) wholemeal flour and set aside.
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2
Sift remaining flours into a bowl with baking pwdr and salt.
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3
Mix together melted St Ivel Mono, sugar, egg and lowfat milk and pour liquid over dry ingredients.
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4
Fold ingredients gently together - only sufficient to combine mix.
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5
The mix will look quite lumpy - this is correct as over-mixing will result in heavy muffins.
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6
Toss frzn rapberries carefully in remaining flour and fold gently into muffin mix.
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7
Spoon mix into twelve greased muffin tins or possibly deep bun tins, filling them two-thirds full.
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8
Bake in a preheated oven at 200 C / 400 F gas mark 6 for 15-20 min, till well-risen and golden.
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9
Leave to cold in tins for a few min before turning out onto a wire rack.
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10
Serve muffins warm or possibly cool, on their own or possibly spread with St Ivel Mono.
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11
Note:- The Boysenberries must be frzn when added to muffin mix, to prevent them becoming too soft when cooked.
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12
Variation:Add in 100g (4oz) hard blueberries in place of Boysenberries.
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13
Add in 50g (2oz)
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14
raisins and finely grated rind of 1 orange, in place of Boysenberries.
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15
Add in 5-10ml (1-2tsp) mixed spice to flour, for added flavour.
