On a gloomy cool day it's nice to make a batch of muffins and serve them hot with a cup of tea. The muscatel grapes added to the muffin mix give them an intense flavour you won't get from using blueberries on their own alone. They're moist, yummy, high in fibre and a pretty healthy indulgent treat when rain stops play outside.
2 cups wholemeal spelt flour
1 tsp baking powder, low allergy
½ cup muscovado sugar
1 cup blueberries
1/3 cup muscatel grapes, cut in half
2 eggs lightly beaten
¾ cup low fat yoghurt
¼ cup macadamia oil
Preheat the oven to 180C.
Mix the flour, sugar and baking powder together in a bowl with the grapes and blueberries.
These also freeze very well, so pack some aside and enjoy them again later on in the month.
Makes 6 servings
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