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A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes'
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
6 tablespoons light muscovado sugar
1 red apple, about 150g (5oz), cored and diced
200g (7oz) blackberries, roughly chopped
1 teaspoon ground cinnamon
250g (8oz) plain wholemeal flour
4 teaspoons baking powder
2 eggs, beaten
125ml (4fl oz) semi-skimmed milk
125ml (4lf oz) rapeseed oil
1. Line a 12-hole muffin tin with paper muffin cases or grease the tin well. Begin by mixing together the sugar, diced apple, blackberries and cinnamon.
2. Place the flour and baking powder in a bowl, mix together and make a well in the centre. In a separate bowl mix together the eggs, milk and sunflower oil.
3. Pour the liquid into the flour and stir until just blended. Stir in the fruit mixture, taking care not to overmix.
4. Divide the mixture among the muffin cases then bake the muffins in a preheated oven, 200C (400F), Gas Mark 6, for 20-30 minutes or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool.
Low-sodium baking powder is available in some health food shops; using this in place of normal baking powder would lower the sodium level considerably