From the kitchen of France based foodie Karen Burns-Booth, a delicious blackberry muffins recipe that’s really irresistible…
400g fresh or frozen blackeberries (well drained and defrosted if frozen)
100g caster sugar
100g melted butter
300g self raising flour
1 teaspoon baking powder
2 large free-range eggs beaten with 150mls milk (or 150mls buttermilk)
1 teaspoon vanilla extract
4 tablespoons Demerara sugar
1 teaspoon mixed spice (or a mixture of ground cinnamon and nutmeg)
1 Pre-heat oven to 160C/325F/Gas mark 3 and line a 12 x hole bun/cake or muffin tray with paper cases. Mix the topping ingredients of sugar and spice together and set to one side.
2 Place all of the ingredients, EXCEPT the blackberries and topping into a mixing bowl and mix until JUST blended, do NOT over mix.
3 Add half of the blackberries and gently stir through the batter mixture.
4 Spoon half of the mixture into the paper cases, scatter a few more blackberries on top of the mixture, then add the rest of the cake mixture. Scatter any remaining blackberries over the top and bake for 10 to 12 minutes or until the cakes have risen and are golden brown.
5 Take them out of the oven and sprinkle over the sugar and spice mixture, whilst they are still hot and in the tin.
6 As soon as they are cool enough to handle, after about 5 minutes, gently ease the cakes out of the tin and place them on a wire rack to cool completely.
They’re suitable for freezing, and are wonderful when heated and served with custard.
By Karen Burns-Booth of award winning food blog Lavender and Lovage where you’ll find loads more scrumptious recipes!