Today's recipe! Beautilicious Blueberry Muffins!

My Mum once made a version of these muffins for the children and they were devoured.  I have played around with the recipe so that there is more fibre from wholemeal flour, some flaxseed (can be omitted) and less sugar.  Adding dried blueberries means that the muffins don't go soggy.  Dried fruit has a higher sugar content than fresh fruit; this means that the brown sugar can be reduced as far as possible.  Anyway, enough about the relative 'health' value of these muffins.  Let me know what you think?  I think they taste pretty good...

Makes 12 large, 24 small and (I don't know...) 48 (?!?!) mini muffins

170g plain flour

140g wholemeal flour

1 tbsp baking powder

80g brown sugar

4 tbsps linwoods seeds (flax or a mixture - available in supermarkets)

2 eggs

220ml whole milk

100ml sunflower oil

1 tsp vanilla essence

100g dried blueberries

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1.  Measure out and gently mix dry and wet ingredients in 2 different bowls.  Leave blueberries on one side.

2.  Fold the ingredients together and add the blueberries.

3.  Spoon into muffin cases and bake in an oven at 180oc for 20-30 minutes or until golden.