Wholemeal muffins recipe

How to make wholemeal muffins

If you want a wholesome muffin recipe then Chefs wholemeal muffins recipe is the perfect choice for you to bake.

These tasty muffins use light brown sugar and wholemeal flour, inside the cooked muffin is a delicious surprise of gooey sweet blueberries.

Chef uses extra strong wholemeal flour in this muffin recipe and it works a treat.

Wholemeal flour used in cakes go great with Autumn and Winter fruits.

Chef uses blueberry conserve, you can use any conserve or jam of your choice, strawberry, raspberry or your other favourite fruit.

Ingredients for wholemeal muffins

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

Note... Use strawberry, raspberry, blackberry or other jam/conserve of your choice.

Surprise people with the blueberry filling.

How to make wholemeal muffins with blueberry 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.