Blueberry seeded muffins
- 150g wholemeal flour
- 150g plain white flour
- 2 level tsp baking powder
- 150g caster sugar (plus 25g for the topping)
- 50g pumpkin seeds
- 50g sunflower seeds (plus 25g for the topping)100g Chosen by you Sunflower Spread (full fat)
- 50g honey
- 175ml semi-skimmed milk
- 2 large eggs
- 150g fresh blueberries
- 25g porridge oats
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with 12 paper muffin cases. Put both flours, the baking powder, 150g sugar, the pumpkin seeds and 50g sunflower seeds in a bowl and mix.
Gently heat the spread with the honey in a pan until just melted.
Beat the milk and eggs in another bowl, then add the spread and honey mixture.
Add the liquid mixture to the dry mixture and stir until just evenly mixed. The less you mix, the lighter the finished muffins will be.
Fold in the blueberries, then put in the muffin cases. Mix the oats, the 25g sugar and 25g sunflower seeds, and sprinkle on top.
Bake for about 25 minutes. Cool on a wire rack.