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Blackberry muffins

Blackberry muffins

PT45M

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These muffins are a great way of using up a blackberry glut. Obviously similar to the popular blueberry muffin, we find the tartness of a blackberry isn't quite as sweet. Best enjoyed fresh, the muffins make a great breakfast or snack. Add a pinch of ground cinnamon, cloves or allspice if you're a fan of a little warming spice. Keep in an airtight container if storing overnight (if they last that long!)

Ingredients

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  • 350g of plain flour
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150g of sugar
  • 1 pinch of salt
  • 3 eggs
  • 140g of butter, melted
  • 120ml of milk
  • 250g of blackberries
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Method

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1
Preheat the oven to 180C/gas mark 4
2
Grease your muffin tin, or line with muffin cases
3
Sift the dry ingredients into one bowl and combine the wet ingredients in another bowl
4
Add the wet ingredients to the dry bowl and stir to combine. Don’t over work the mixture or you could end up with dense muffins
5
Half any of the larger blackberries, then fold them through the mixture
6
Divide the mixture between the 12 muffin cases and bake for 20 minutes or until a skewer comes out clean when inserted in the middle
7
Remove from the tray and let cool on a wire cooling rack
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