1 1/2 cups self-raising flour
1/2 cup oat bran
3/4 cup Chelsea Soft Brown Sugar, firmly packed
1 cup buttermilk
2 tbsp sunflower, vegetable or canola oil
1 egg, beaten lightly
1 1/2 cups frozen mixed berries
Chelsea Icing Sugar, for dusting

Preheat oven to moderate, 180°C. Cut 9 x 13cm squares of baking paper. Lightly spray 9 holes of a muffin pan with oil. Line with baking paper.
In a large bowl, combine sifted flour and oat bran. Stir in Chelsea Soft Brown Sugar.
In a jug, combine buttermilk, oil and egg. Add to flour mixture. Fold berries through, until combined. Do not over mix.
Spoon mixture into prepared recesses. Bake for 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Serve dusted with Chelsea Icing Sugar.

Make sure you add berries to mixture straight from the freezer. There is no need to defrost them.