Ingredients
1 cup Self Raising flour, white
1/4 cup Self Raising flour, wholemeal
6 Sanitarium Weet-bix, finely crushed
2/3 cup frozen raspberries
2/3 cup frozen blueberries
1 egg, lightly beaten
1 cup Sanitarium Soy drink
1/2 teaspoon cinnamon
1/2 cup castor sugar
3 tablespoons margarine, melted

Method
Sift flours and cinnamon into a large bowl
Stir through sugar, crushed Weet-bix and berries
Combine egg, Soy drink and margarine
Add liquid ingredients to dry ingredients, stirring
gently until just combined
Spoon mixture into lightly greased muffin tins
Bake in a moderately hot oven (190°C) for 30 minutes

Ingredients
2 cups of self-raising flour (1 cup wholemeal and 1 cup white)
1½ teaspoons carbonate of soda
¾ cup brown sugar
1 cup All Bran
¾ cup raisins or sultanas
1 egg
Two thirds cup vegetable oil
½ cup water
300ml milk (with vinegar to sour)
1 teaspoon salt
1 tablespoon golden syrup or treacle

Method
Mix all dry ingredients in a large bowl. Beat egg. Add oil, syrup, water and milk. Pour into dry mix and stir well. This mixture can be stored in the fridge for 2 to 3 days. ¾ fill greased muffin pans and bake 200°C hot oven for 15 to 20 minutes.

Ingredients
1 cup (160g) chopped mixed dried fruit (apricots, dates, peaches or fruit medley with peel)
11/2 cups (225g) wholemeal self raising flour
1 teaspoon baking powder
1 cup (150g) unprocessed oat Bran
1/3 cup (60g) soft brown sugar
300ml skim milk
1 egg
1 tablespoon oil

Method
Preheat oven to 180c. Grease 12 cup muffin tray. Soak the dried fruit with ¼ cup (60ml) boiling water for 5 mins. Sift the flour & baking powder into a large bowl, returning the husks to the bowl. Stir in the oat bran & sugar and make a well in the centre. Combine the milk, egg & oil in a jug. Add the soaked fruit & milk mixture all at once to the dry ingredients. Fold in gently using a metal spoon, until just combined – do not over mix.
Divide the mixture evenly among the muffin holes. Bake for 20 mins, or until the muffins are risen & golden and a skewer inserted into the centre comes out clean. Cool for a few mins in the tin then turn out onto a wire rack. Serve warm or at room temp.
Makes 12.