Preheat oven to 200°C.
Grease the hollows of a muffin tin or line with paper cases.
Sift flour, salt, bicarbonate of soda, cinnamon, nutmeg and cloves together.
Add the sugar and half the berries and mix well.
Beat the egg, milk and oil together.
Add to the dry ingredients and mix through gently.
Batter can still be lumpy.
Fill the hollows of the tin to two thirds and lightly press the remaining berries into the batter.
Bake for 20 - 25 minutes or until muffins spring back when lightly pressed with the finger.
Turn muffins out onto a cooling rack and allow to cool slightly.