You can use all white or all wheat flour and for just a hint of spice you may add ginger or cinnamon with the flour.
You can also use fresh fruit, chopped apples, apricots, peaches or strawberries or dried fruit such as, raisins, cranberries or dates.
Preheat oven to 375 degrees F. Use paper muffin liners to line a 9-cup muffin tray or coat with cooking spray.
Sift the flours, baking powder, and salt into a bowl. Gently fold in the mixed berries.
Melt the margarine gently in a small saucepan, then add the sugar, egg and milk and mix until smooth. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Gently fold the ingredients together, mixing just until combined. The batter will be lumpy.
Spoon the batter into the muffin cups, filling each about two-third's full. Bake until the muffins are golden brown, about 18 to 20 minutes.
Transfer to a wire rack to cool slightly, then serve warm. The muffins can be kept in an airtight container for 1 to 2 days.
Pear and Cinnamon Oatmeal muffins: Mix 3/4 cups self rising whole wheat flour, 1/4 cup oat bran, 1 tsp. baking powder, 1 1/2 tsps. ground cinnamon, and a pinch of salt in a bowl. Fold in 1 peeled and chopped pear. In a separate bowl, mix together 2 tbsp. melted reduced fat margarine spread, 1/4 cup granulated sugar, 2 eggs and 1/2 cup plus 2 tbsp. orange juice. Pour this over the flour mixture and fold the ingredients together. Spoon into 9 muffins tins and bake as in the main recipe.