convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
300grams whole wheat flour
3teaspoons baking powder
110grams light brown sugar
1teaspoon vanilla extract
You can soak the raisins and goji berries a night in cold water before use (you always have to soak them before baking). But by soaking them 10 minutes in really hot water, the result is almost the same (but a lot quicker).
A muffin batter may contain some lumps. But you've to make sure that the batter is mixed well.
By substituting the yogurt with soy yogurt and the milk with a lactose-free variant, this muffin will be lactose-free.
The whole wheat flour can be replaced by whole wheat spelt flour for the same result. Some people can better tolerate spelt.
Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
Put the paper forms in the muffin/cupcake baking plate.
Boil some water and soak the raisins and berries for 10 minutes.
Put the raisins and berries in a sieve.
In the first bowl mix the baking powder, whole wheat flour, sugar, and salt.
In a second bowl whisk the honey, egg, yogurt, milk, vanilla, and oil.
With a spatula whisk the flour mix through, until all flour is wet.
Then add the berries and raisins and whisk gently until it's evenly mixed.
Divide the batter over the forms and put the baking plate in the oven.