In between running out to check how my tomatoes are doing every 5 minutes, I’ve had a little experiment with making gooseberry muffins this afternoon – I’ve just eaten one straight from the oven and I think they’re a winner… This recipe is based on one found at the lovely Eat Drink Live blog, which is in turn based on recipe from Tamasin’s Weekend Food by Tamasin Day Lewis – I’ve just made it a bit more ‘wholemeal’, and fiddled with the topping a bit. I ALWAYS fiddle, it’s my middle name..
Crumble-topped Gooseberry Muffins
30g plain wholemeal flour
20g ground almonds
30g butter, cubed (cold from the fridge)
50g granulated sugar
200g plain wholemeal flour
1 1/2 tsp of baking powder
100g granulated sugar
a grating of fresh nutmeg
75g rapeseed oil / melted butter
180g buttermilk (or 90g each of natural yogurt and milk)
1 tsp vanilla extract
- Preheat the oven to 170C, Gas Mark 3. Line a 12 hole muffin tin with paper cases or pieces of baking parchment.
- Put the topping ingredients in a small bowl and rub them together with your finger tips until you have a crumbly mix. Set aside.
- Sieve the flour & baking powder into a mixing bowl, then add the sugar and a couple of gratings of fresh nutmeg (not too much!).
- Weigh the oil/put the melted butter into a separate bowl/jug, then beat in the egg, buttermilk (or yogurt & milk combo) and vanilla.
- Add the wet ingredients to the dry and mix gently with a fork to just combine, then add the gooseberries and stir to distribute them around the mix. DON’T overmix – a few lumps is fine.
- Divide the mixture between the muffin cases (I only managed 11 muffins out of this quantity), then sprinkle on the crumble topping.
- Bake for 30-35 minutes, until the muffins are golden brown and springy to the touch.
- Leave to cool for a few minutes in the tin then transfer to a wire rack to finish cooling.
- Store in a airtight container, or you can freeze these, after they have cooled to room temperature. If you want to reheat them from frozen, just wrap them in foil and bung into an oven preheated to 150C for around 10-15 minutes.
We’ll be eating these for breakfast this week – let me know if you make them and enjoy them.. I think this recipe would be great with blackcurrants too.