Friday, October 21, 2011
A GOOD MORNING!
Over at the delicious What Kate Baked, Kate has challenged us to bake something tasty for her Autumnal Baking Challenge - and the fruit that screams Autumn to me are blackberries, those delicious fruits that shout "pick me, pick me" as I try to maintain some pace on my (occasional) morning walks - I'm ashamed to tell you how many times I give up on the idea of exercise and sucumb to the call of the purple orb (actually to the call of the tart/crumble/jam that will be their final destination!!).
I came home this morning with the last of the blackberries (only a few shrivelled specimens left on the bushes now) and found Lilly Higgins' new book Make Bake Love waiting for me - I have been following Lilly's blog Stuff I Make Bake Love for ages (do take a look, you'll love it) - and what could I do but combine the morning's haul and make something from the book using my precious berries.
There are many delicious recipes to choose from (I'll do a review soon - no problem finding recipes everyone will love!) but I alighted on her Blueberry Muffins - and even if I say it myself (!) it was a great decision - the muffins are light in texture but are brim full of flavour, and the blackberries were a fantastic replacement for the blueberries.
225g plain flour
1 tbsp baking powder
75g Demerara Sugar (I used more as the blackberries were quite sharp)
1 large egg
40ml sunflower oil
1 tsp vanilla extract
Preheat oven to 190 C
Fill a muffin tin with 12 paper cases (I actually got 11 good sized muffins from the mix)
Sieve the flour and baking powder into a large bowl.
Pour the milk, oil, vanilla extract into a jug, add the egg and whisk.
Pour this mixture into the flour and mix gently, remember lumps are good!
Gently fold in the blackberries.
Divide the mixture between the paper cases and pop into the preheated oven.
Bake for 15 - 20 minutes until golden and risen, and a skewer comes out clean.
Remove the muffins from the tin and allow to cool on a wire rack.