Makes 6-8 large muffins
Ingredients
1 cup self raising flour
1 cup wholemeal self raising flour
1/2 cup caster sugar
3/4 cup milk
125g melted, slightly cooled butter
2 large eggs
1 tsp vanilla extract
1/2 cup walnuts roughly chopped
1/2 cup Jordan's Bursting with Berries crunchy oat granola (optional)
1 Tbsp chia seeds
1 cup frozen mixed berries (do not thaw)
Instructions
Preheat oven to 180°C. Lightly grease a 12 hole silicone muffin pan or line with paper patty cases.
Sift flour into a large bowl. Stir in all dry ingredients.
In a large jug, whisk milk, melted butter, eggs and vanila together. Add the frozen mixed berries and mix until they are lightly coated in flour. This will help 'suspend' them in the batter so they don't sink to the bottom when cooking.
Create a well in the centre of the dry ingredients and add milk in roughly quarter batches, mixing lightly between each until all of the ingredients are combined. The muffin batter should look like a very thick, gooey pancake batter. If it looks too dry, add a tiny bit more milk until it reaches the right consistency.
Divide mixture evenly into the muffin pan or patty cases. Try not to overfill. A good rule of thumb is for the mixture to take up about 80% of the muffin pan or paper patty case.
Bake for 25-30 mins or until brown on top and cooked when tested with a skewer.
Cool in the pan for 5 mins before transferring to a wire rack to finish cooling.
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