Sunday, 26 August 2012

Blackberry Muffins

Another blackberry recipe! And there are plenty more where this came from. It occurred to me that the last (and first) time I made muffins was my first independent venture into the kitchen. I wanted to make chocolate chip muffins, but we had no chocolate chips. I ended up making cocoa muffins, and after tasting them, realised I had measured out the salt in tablespoons instead of teaspoons. I went back into the kitchen the following weekend to correct my short-comings, and I guess things just escalated from there and got a little out of hand...

Smiley face muffin

These muffins would work really nicely with a few white chocolate chunks mixed through with the blackberries. Another way to add a chocolatey twist to these muffins is to cut out a cone from the tops of the muffins, spoon in a little ganache, and replace the muffin tops. The muffins could be microwaved to make them nice and hot and melty.

Recipe from Simply Recipes

Blackberry Muffins
makes 18

300g plain flour
1tbsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
½ tsp cinnamon
2 eggs
240ml sour cream
1tsp milk
200g caster sugar
115g unsalted butter, melted
½ tsp vanilla extract
160g blackberries


1. Preheat the oven to 200C/400F/mark 6 and line muffin pans with 18 paper cases.

2. Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon together into a bowl.

3. In a separate bowl, mix together the eggs, sour cream, milk, sugar, butter and vanilla.

4. Fold the dry mix into the egg mixture until just incorporated, and then fold through the blackberries.

5. Spoon the batter into the paper cases, filling them to about 2 thirds of the height of the cases. Bake for 17-20 minutes, or until a skewer inserted into the centre of the muffins comes out clean.

*Once baked, a cone may be cut out of the tops of the muffins, pointing down.  Once removed, a teaspoon of white chocolate ganache may be added to the crevice before replacing the cone and microwaving for 10-20 seconds.

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