It’s been a while since I’ve found time to bake some cakes and I’ve missed it! Yesterday, I saw on Twitter that @foreadventure had been busy
foraging blackberries in Dorset and I decided I was going to make some of my classic muffins. Sadly, I didn’t forage my blackberries and raspberries from the hedgerows in Charminster, they were from the aisles of Tescos. However, as I said, it’s been a while since I’d last baked and some friends had already beaten me to the flour – flour mites! Anyway, I finally got round to baking them this morning
with some fresh flour and they look and taste delish!
Makes 14 medium-large muffins
- 100g plain white flour
- 150g plain wholemeal flour
- 2 heaped tsp baking powder
- A pinch of salt
- 150g caster sugar
- 1 medium egg, beaten
- 280ml milk
- 80g butter melted
- 150-200g raspberries and blackberries (you can substitute for other fruits e.g. blueberries, strawberries)
1. Preheat the oven to 180C and put 12-14 cake cases into muffin tins. Sift the flours, baking powder and salt into a large bowl. With the wholemeal flour, there will be some small pieces of bran caught in the sieve, which need to be tipped into the bowl once the flour has been sifted to incorporate some air into the bowl. Stir in the sugar.
2. In a large jug, mix the egg, buttermilk and butter. Pour the wet ingredients into the dry ones and stir until just combined, then gently fold in the raspberries and blackberries, using just a few strokes. Keep the mixing light, as the more you knock out the air, the heavier the muffins will be.
3. Spoon the mixture into the cake cases and bake for 25-30 minutes until golden and firm. To tell if they’re done, put a cocktail stick in the muffin if it comes out clean, they’re done. Transfer to a cooling rack… and enjoy with a cuppa tea!