At this time of year a lot of our brain-time is devoted to thinking up new things to do with courgettes/green beans/tomatoes/blackberries/plums/apples/cucumbers etc. etc.. Last year, a huge quantity of plums meant that we had plum jam (2 sorts), plum chutney (2 sorts), plum cake (this Nigel Slater recipe is exceedingly scrumptious), spicy plum butter, bottled plums, plum compote and numerous plum crumbles and plum cobblers… and on and on…
This year we have hardly any plums (I think the tree’s a bit exhausted after last year), but we’re feeling a tiny bit deluged by blackberries. So, we’ve made the blackberry and apple gin, and loads of blackberry jam, and various blackberry puddings. But we felt like something a little bit different, and something that would allow us to eat cake without guilt. So yesterday’s bake was these breakfast muffins – because, you see, cake for breakfast is absolutely fine.
Blackberry and Apple Muffins
250g self-raising flour
1 level tsp baking powder
75g caster sugar (but it’s not the end of the world if you use granulated)
250ml buttermilk (or milk, or half milk and half yogurt)
75g eating apple, peeled and chopped very small
100g fresh or frozen blackberries
A little sugar for sprinkling
- Preheat your oven to 200C/Gas 6. Grease or line a 12 cup muffin tin with paper cases.
- Sift the flour and baking powder into a bowl, add the butter and use your fingertips to rub the butter into the flour. Alternatively, blitz the flour and butter in your food mixer or food processor.
- Stir in the sugar.
- Measure the buttermilk into a jug, then add the eggs and beat them together a little.
- Pour the buttermilk and eggs into the dry ingredients and stir very gently. Whilst it’s still pretty lumpy, stir in the fruit and mix until it is just combined. The key to getting muffins nice and soft is not to overmix.
- Divide the mixture between your muffin cases and sprinkle the tops with a little sugar.
- Bake for 20-25 minutes, until they are nicely risen and golden brown on top.
- Cool on a wire rack.