Preheat the oven to 200°C/400°F. Prepare a muffin tin with paper cups. Or if you want to go the fancy route, line a muffin tin with squares of parchment paper. Push the squares down into each hole so that the paper sticks up.
Sift all the dry ingredients (flours, baking powder, bicarbonate of soda) into a large bowl. Stir in the salt. Set aside any wholegrain that’s left in the sieve.
In another bowl, combine, milk, quark (or yoghurt), honey and most of the berries. Keep some berries aside for decoration. Let it stand for about 2 minutes so the berries can suck up some of the liquid.
Stir eggs and oil into the honey and milk mixture and mix well.
Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture.
Fill the muffin tin by 3/4 with the batter. Sprinkle the reserved wholegrain and left-over berries over the muffins.
Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.
Eat as is, or you can eat it with a little bit of cream cheese, maybe drizzle a little bit of extra honey on top. YUM!
Be careful not to over-work the muffin mixture or it will result in a muffin with a heavy texture.