Blackberry Muffins
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Ingredients
- 75g well softened butter (we used Flora cuisine to give the muffins a really bouncy texture)
- 250g self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 75g caster sugar
- 1 large egg (medium will do too)
- 200ml milk (whole or semi-skimmed)
- A big bowl of blackberries. On reflection, I probably should have weighed how many we had but it was about one full cereal bowl.
Details
servings 6
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
Preheat the oven to 200 degrees centigrade
Measure all of the dry ingredients into a large bowl. No need to seive.
In a small bowl lightly beat the milk and egg together
Add the butter to the dry ingredients and give it a quick stir - this is where using the Flora cuisine really comes in handy as it is pretty much liquid
Stir the egg mixture into the dry ingredients but don't beat it too hard, you want the muffin batter to be quite gloopy
Gently stir in the blackberries. You might want to mash some of the blackberries up to give you a range of textures inside your muffin... personally I LOVE biting into a whole fruit inside a muffin so we didn't bash the blackberries up too much
Pour the batter into the cupcake cases (making sure to wipe away any spillages so they don't burn
Bake in the oven for 20 minutes or until you can put a knife (or in our case a wooden satay stick) in to the centre of the muffin and it comes away clean). Because our muffins were very big, they took an extra 4 minutes to cook.
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