muffin

Blackberry Muffins

Seaneen's Sunnyside KitchenLeave a comment

When it’s cold and wet outside its nice to have a recipe that you can rustle up something yummy out of what you have in the cupboards. These are great for brunch, lunch boxes, or just because you want something nice with a cup of tea or coffee.

I’ve used frozen blackberries and orange zest to flavour these. This can be swapped for blueberry and lemon, which is also delicious. Dried fruit works well too.

Makes 12 Muffins

Ingredients

300 Grams Self raising flour

100 Grams Sugar

100 Grams Butter

2 Eggs

150 Grams Blackberries (defrost first if using frozen)

1 Tsp Vanilla extract

1 Tsp Baking powder

Zest of one orange

Method

  1. Preheat your oven to 180 degrees (Celsius), line a muffin tin with paper cases
  2. In a mixer or with an electric whisk, cream the butter and sugar together
  3. Add the eggs and mix well before adding the flour (set aside 2 Tbsps of flour), baking powder, orange zest and vanilla and mix until combined (it might look a bit lumpy, but that’s OK)
  4. Toss your fruit in the flour you set aside (this will stop it sinking to the bottom of your muffins). Gently fold the fruit through your muffin mix
  5. Spoon the mix into your muffin cases as evenly as possible and bake for 20-25 minutes until golden brown

Apple Crumble Muffins

Seaneen's Sunnyside KitchenLeave a comment

This is another recipe scalped from one of the Great British Bake Off cook books.

I have included the original recipe, but you can change it up.  I’ve tried using different fruit like pears or raspberries and it was delicious.  You can also add some nuts to the topping for some added crunch, or a teaspoon of cinnamon in the base mix for an extra kick of flavour.

These keep for 3-4 days in an airtight tin

Ingredients

For the topping

50 Grams Porridge oats

50 Grams Caster sugar

50 Grams Plain flour

50 Grams Butter (cut into small cubes)

For the base

250 Grams Plain flour

25 Grams Porridge oats

175 Grams Caster sugar

2 Tsp Baking powder

Zest of 1 Lemon (finely grated)

150 Grams Butter

2 Eggs

100 ml Milk

1 Large eating Apple (peeled, cored and cut into 1.5 cm chunks)

Method

  1. Preheat your oven to 190 degrees, and line a muffin tin with paper muffin cases
  2. In a bowl, add all the crumble ingredients, rubbing in the butter until all the ingredients are combined. Set to one side
  3. In a separate bowl, add the flour, oats, baking powder and lemon zest and mix to combine (dry mix)
  4. Gently melt the butter (either in a pot or the microwave), and allow to cool slightly. In a small bowl beat the eggs and milk together and then add the melted butter (wet mix)
  5. Add the wet mix to the dry mix and stir gently until just combined
  6. Spoon the base mix equally into the muffin cases. Top the muffins with the cubes of apple, and then add the crumble topping (try make sure there is an equal amount of apple and crumble mix on each muffin
  7. Bake for 30-35 minutes and allow to cool on a wire wrack (although these taste fantastic when they’re still warm)