1. Preheat the oven to 200C/fan 180C/400F/gas mark 6. <br />2. Lightly oil 9 cups of a muffin tin or line with muffin paper cases. <br />3. Crumble the Fruitful Shredded Wheat biscuits with your hands. <br />4. Sieve the flour and baking powder into a bowl. Stir in 55g of the crumbled Shredded Wheat biscuits, 20g of the Fruitful fruit mix and the sugar. <br />5. Whisk together the milk, egg and oil. <br />6. Mash the bananas and fold into the dry ingredients with the milk mixture. <br />7. Gently mix in 75g of the blueberries. Do not over mix. <br />8. Divide the mixture between the muffin cups/cases, not quite filling them. Top with the remaining blueberries and scatter over the remaining 25g of crumbled Fruitful Shredded Wheat biscuits. <br />9. Bake for 20 minutes until golden, risen and firm. Leave for a few minutes then transfer to a wire rack to cool. <br /><br />www.wholegrain.co.uk
