1 cup wholemeal flour
1/4 cup white sugar
2 tsp baking powder
1/2 tsp bicarb soda
1/2 tsp ground cinnamon
1/4 tsp ground mixed spice
1 egg white
1 1/2 cups buttermilk
6 tsp rice bran oil
1 1/4 cups fresh blueberries
- Preheat oven to 190 C. Grease a 12 cup muffin pan with butter or oil of your own choosing, or line with paper patty cups.
- In a mixing bowl, sift the flours, with sugar, baking powder, bicarb soda, and spices. Set aside.
- In a small bowl, whisk together egg white, buttermilk, and oil. Add buttermilk mixture to flour mixture, stir until only just combined. Fold in blueberries.
- Divide mixture between prepared muffin cups. Bake until the tops are lightly golden, about 20 minutes. Place pan on a wire cooling rack, cool for 5 minutes. Loosen muffins with handle of a metal teaspoon and cool on rack.