Strawberry and Blueberry muffins are great to take on a hike or a picnic. They are light, filling and yummy to boot.

¾ cup milk

½ cup vegetable oil

1 egg

2 cups all-purpose or whole wheat flour

1/3 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1 cup fresh blueberries

1 cup of fresh chopped strawberries

 

1) Heat oven to 200 degrees centigrade or gas mark 6.

2) Grease bottom of 12 medium muffin cups, or line with paper baking cups.

3)Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt, all at once, just until flour is moistened (batter will be lumpy).

4) Fold in blueberries and strawberries. Divide batter among muffin cups.

5)Sprinkle with sugar if desired. Bake until golden brown. 18-20 minutes. Immediately remove from pan.