Blackberry and Apple Cinnamon Muffins
These are a variation of the carrot and courgette muffin recipe from last summer. Add whatever you like. There is no butter in them and they are light and delicious. My plan could be to spend Saturday afternoon blackberry picking with the children and then freezing them for a rainy day (blackberries that is!) – but I imagine my Saturday afternoon will be spent doing something unplanned….
400g/14 oz self raising flour or plain flour with 6 tsp baking powder added
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
240mls plain oil
100g/3.5oz apple puree (chop apples roughly and put them a pan over a low heat with a little water until mushy. You can puree them or add them a little lumpy)
Pearl sugar to top (from Ikea)
Set the oven to 180 degrees C
1. Put the dry ingredients apart from the fruit, in a bowl.
2. Mix the wet ingredients and add to the dry.
3. Mix in the blackberries and fold in the apple puree.
4. Bake in muffin cases for twenty minutes. Leave in the tin to cool for 5, before, cooling on a wire rack.