Berry Swirl Muffins - Makes 12

Ingredients

2 cups wholemeal self-raising flour
1/2 cup white self-raising flour
1/2 teaspoon bicarbonate of soda
3/4 cup sugar
2 eggs, lightly beaten
1 cup reduced-fat milk
1/4 cup vegetable oil
3/4 cup frozen blueberries
1 tablespoon stawberry jam, warmed

Method

1. Arrange oven shelves and pre-heat oven to 190ºC.
   
   
2. Grease a 12-hole muffin pan (1/3-cup capacity).
   
   
3. Sift flours and soda into a bowl. Return husks from sifter to bowl. Stir in sugar.
   
   
4. Add eggs, milk, oil and 1/2 cup of the blueberries; stir until just combined. Divide mixture evenly in muffin pan.
   
   
5. In a bowl, combine remaining blueberries with jam; spoon evenly over uncooked muffin mixture. Using a skewer, swirl mixtures together.
   
   
6. Cook in moderately hot oven, 190ºC, for about 25 minutes, or until cooked when tested with a clean skewer. Allow muffins to stand in pan for 5 minutes; turn out onto wire rack to cool.

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