Recipe: Foraged Blackberry Muffins

Friday, October 10, 2014

Pretty Confused Blackberry Muffin Recipe Pretty Confused Blackberry Muffin Recipe Pretty Confused Blackberry Muffin Recipe Pretty Confused Blackberry Muffin Recipe Pretty Confused Blackberry Muffin Recipe Pretty Confused Blackberry Muffin Recipe Pretty Confused Blackberry Muffin Recipe

Way back in September I did some foraging on one of our day trips and came home with an incredible number of blackberries. After 2 solid days of eating them everytime I got hungry I realised that, unless I baked with them, some of them would end up in our food recycling. I hate throwing away food at the best of times but no way was I throwing away food I had picked myself! After five minutes on Pinterest I knew I wanted to make some muffins (supposedly for my breakfasts that week but lets be honest, LF and I ate them all that night). 

I ended up switching the recipe around a bit but I based it off one I found on AllRecipes but with a couple of really small changes, including the blackberries obviously! I'm glad I wrote it down because I definitely want to make some more with the rest of the blackberries that stored in my freezer. Anyway, without further ado, here it is! 

Prep-time - 20 minutes, Cooking time 20-25 minutes.

Ingredient
2 dozen blackberries
125 grams of plain flour
125 grams of wholemeal flour
100 grams of caster sugar
25 grams of brown sugar
 3 teaspoons of baking powder
1/2 a teaspoon of salt
175 milliliters of milk
75 milliliters of coconut oil (you might need to heat it up a bit first)
1 egg
1/2 lemon squeezed

Method
Preheat your oven to 200 C / Gas 6 and line or grease your baking tray.
In a large bowl mix your flours, caster sugar and baking powder.
In a second smaller bowl mix your wet ingredients (milk, coconut oil, egg and lemon juice) and blend well.
Quickly (so the lemon juice doesn't curdle the milk) pour your wet ingredients into your in to your large bowl. Mix until all the ingredients are moist, it should still be a little lumpy.
Fold your blackberries into your mixture and then spoon your mixture into your baking tray so that each muffin hole is 3/4 full.
Sprinkle a little bit of brown sugar on the top of each muffin.
Cook for 20 to 25 minutes or until a skewer inserted in the centre comes out clean. Cool for 1 minute before removing from tray.

Enjoy them while they are warm!
Pretty Confused Blackberry Muffin Recipe

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1 comments

  1. These sound divine, I will definitely be making these at some point!

    Maria xxx

    ReplyDelete

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