About this recipe:These moist and fruity muffins are a cinch to make. They are graced with fresh blueberries and blackberries and are perfect for afternoon tea.
Makes: 18 muffins
125g wholemeal flour
125g plain flour
125g caster sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, beaten
475ml single cream
150g fresh blackberries
150g fresh blueberries
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 200 C / Gas 6. Butter muffin tins.
In a large mixing bowl, mix together flours, wheatgerm, sugar, baking powder, salt and cinnamon. In another bowl, beat together single cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Spoon batter into muffin tin holes. If there are any empty holes in the tin, fill those halfway with water.
Bake in preheated oven for 20 minutes or until done.