Apple & Blackberry Muffins
Light and juicy apple & blackberry muffins, with a hint of cinnamon and lemon. These are perfect for after school snacks or elevenses.
Servings 12 muffins
- 120 g butter
- 250 g plain flour (all purpose)
- 2 level tsp baking powder
- 1/2 level tsp bicarbonate of soda
- 1 level tsp cinnamon
- 2 large free range eggs, at room temperature
- 75 ml milk (full fat)
- 1 tsp vanilla extract
- 120 g soft light muscovado sugar
- zest of 1 lemon
- 500 g bramley apples (225g when peeled and grated)
- 150 g blackberries
- 30 g flaked almonds (optional)
Pre heat the oven to 180 degrees C / 356 F, I use a fan assisted, electric oven, please adjust according to your own oven.Line a 12 hole muffin tray with muffin cases.
Melt the butter over a low heat, once melted set aside to cool.
Sift all the dry ingredients, except the sugar, into a large bowl.
Break the eggs into a medium bowl and beat. Add the milk, vanilla extract, lemon zest and sugar and beat again until the sugar is more or less dissolved.
Make a well in the dry ingredients and pour in the wet ingredients. Using a large metal spoon fold in the flour. Keep going until you have a wet, thick batter. Fold in the grated apple until it is fully incorporated into the batter. Then carefully mix in the blackberries.
Spoon 2 heaped tablespoons of the batter into the muffin cases. Place the tray on the middle shelf and bake for 30 - 35 minutes. The muffins are done when you pierce them with a metal skewer and it comes out clean.Leave the muffins to cool for a few minutes in the tray then transfer to a cooling rack. Serve warm or cold.