It’s Friday and it’s usual to have something sweet to introduce the weekend. I picked some blackberries, although most of them need a little more sun, I found enough for the Blackberry Muffins. At the end of the recipe there is a note, that they are best eaten the same day. I didn’t get the chance to eat any
400 grams Plain flour; 14 oz
175 grams Caster sugar; 6 oz
1 tablesp. Baking powder
Finely grated zest of 1 orange
1/2 teasp. Salt; 2,5 g
284 ml Carton buttermilk; 10 floz
2 Eggs, beaten
85 grams Butter, melted; 3 oz
250 grams Blackberries;9 oz
— Erfasst *RK* 26.08.2005 von
— Ulrike Westphal
1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin tin.
2. In a large bowl, combine the flour, sugar, baking powder, orange
zest and salt. In a separate bowl, mix together the buttermilk, eggs
3. Make a well in the centre of the dry ingredients and pour in the
buttermilk mixture. Stir until the ingredients are just combined and
the mixture is quite stiff, but be careful not to overmix.
4. Lightly fold in the blackberries, then spoon the mixture into the
tins to fill the holes generously.
5. Bake for 15-18 minutes until risen and pale golden on top. Leave
to cool in the tin for a few minutes, as the muffins are quite
delicate when hot. To turn out, run a palette knife around the edge
of the muffins and carefully transfer to a wire rack to cool.
Best eaten the same day.