3 oz Extra strong wholemeal flour
3+1/2 oz Plain flour
3 oz Margarine
5 oz Light brown sugar
3 Eggs
2 oz Ground almonds
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
Pinch salt
3 Tbsp Milk/ Soya milk
Blueberry conserve/jam
Use an electric whisk to cream the margarine and sugar together.Add vanilla, eggs, flours, bi carb, baking powder, pinch salt, almonds and milk. Whisk together.
Weigh out 8 ounces of the muffin cake mixture.Add one tablespoon of blueberry conserve and mix well.
You will have a wholemeal muffin cake batter and a blue cake batter with the blueberry jam.
Place a large teaspoon of the blue muffin cake batter in a muffin case.Place a teaspoon of the wholemeal cake batter on top of the blue batter.Add a spoonful of blueberry conserve on top of the wholemeal muffin batter. Place another two teaspoons of the wholemeal cake batter on top of the blueberry conserve.Make sure that the wholemeal cake batter covers the blueberry conserve completely.Place into a hot oven at gas mark 6 for 25-30 minutes.When the wholemeal muffins are ready they should be firm to to touch but still springy.
Place on a wire rack to cool. Enjoy Chefs wholemeal muffins recipe.
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