Lesley Waters' Whole Grain Fruitful Muffins

03 March 2010

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Fruitful Shredded Wheat adds flavour and a great crunchy texture to these healthy muffins.

Preparation time: 10 minutes

Cooking time: 20 minutes

Makes: 9

Nutrition information per muffin

187 kcal (9% GDA)

5.4g fat (8% GDA)

1.1g saturates (6% GDA)

15g sugars (17% GDA)

0.4g salt (7%)

Wholegrain servings: ½

Ingredients

100g Fruitful Shredded Wheat
(80g Shredded Wheat biscuits,
20g Fruitful fruit mix)

140g self-raising flour

2tsp baking powder

3tbsp light muscovado sugar

75ml semi-skimmed milk

1 medium egg

3tbsp sunflower oil

2 bananas, mashed

100g blueberries

1. Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6.

2. Lightly oil 9 cups of a muffin tin or line with muffin paper cases.

3. Crumble the Fruitful Shredded Wheat biscuits with your hands.

4. Sieve the flour and baking powder into a bowl. Stir in 55g of the crumbled Shredded Wheat biscuits, 20g of the Fruitful fruit mix and the sugar.

5. Whisk together the milk, egg and oil.

6. Mash the bananas and fold into the dry ingredients with the milk mixture.

7. Gently mix in 75g of the blueberries.  Do not over mix.

8. Divide the mixture between the muffin cups/cases, not quite filling them. Top with the remaining blueberries and scatter over the remaining 25g of crumbled Fruitful Shredded Wheat biscuits.

9. Bake for 20 minutes until golden, risen and firm. Leave for a few minutes then transfer to a wire rack to cool.

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