Flour Power

Flour is the quintessential staple ingredient.

Even so, at times the choice of flour can be pretty limited, especially if you rely on the corner shop to get your baking supplies.
There will always be plain white flour and, more often than not, self-raising white flour, but neither of those will be too much use to you in making these muffins.

I'll always go for a wholemeal flour in my recipes because it's one easy way to get a boost of dietary fibre without really noticing you're doing so. Wholemeal flour isn't too hard to find. It's in every supermarket and nearly every local grocery store, but it's wholemeal self-raising flour that can be trickier to source.

If you can't find it, there's an easy solution: just double the quantities of bicarbonate of soda and baking powder in the recipe and you'll get a very similar result.

If you can't even find wholemeal flour, then buy plain flour, double the quantities of the raising agents, and add half a cup of wheat germ to the mixture.

There are always ways to get that fibre hit!