|1 ¼ cups||self-raising flour||300 mL|
|6||Weetabix, finely crushed||6|
|1 1/3 cups||blackcurrants||325 mL|
|1||egg, lightly beaten||1|
|3 tbsp||margarine||75 mL|
|1 cup||milk||250 mL|
|1 tsp||cinnamon||5 mL|
|½ cup||caster sugar||125 mL|
Pre-heat oven to 325F (160C).
Sift flour into a large bowl and add cinnamon. Add caster sugar, crushed Weetabix and blackcurrants and stir through.
In a separate bowl, combine the egg, margarine and milk.
Mix both dry and wet mixtures together well. Scoop into lightly greased muffin tins.
Bake for 30 minutes.