Home
Buy Online
About us
Contact Us
Cordyline Collection
Gardening Tips
How to Order
Links
Products
Recipe of the Month
Previous recipes
September Recipe
August Recipe
October Recipe
Stanley's Tea Room
Wholesale
Username:
Password:
Forgotten Password?
There are currently
0
items in your basket
total: £
0.00
ABOUT SSL CERTIFICATES
September Recipe
Blackberry Muffins
his is a great recipe to make with children as they can help with picking blackberries from our hedgerows, then (carefully) washing them and making these tasty muffins. The recipe uses b
uttermilk; traditionally a by-product of butter-making - the liquid that’s left over after butter is churned from cream. It has a slightly sour, acidic taste and skimmed milk can be used instead if preferred.
Preparation time less than 30 mins
Cooking time 10 to 20 mins
Ingredients
(all available at Holme-Grown)
400g/14oz plain flour
175g/6oz caster sugar
1 tbsp baking powder
Finely grated zest of 1 orange
2.5g/½ tsp salt
284ml/10fl oz carton buttermilk (or use skimmed milk if preferred)
2 large Happy Hens free range eggs, beaten
85g/3oz Jersey Dairy butter, melted
250g/9oz blackberries, our hedgerows are full of them!
For optional streusel topping
, if liked
Brown sugar
Porridge oats
Plain flour
Butter
Mix all together and sprinkle on top of each muffin before they go into the oven
Method
1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin tin (or use muffin cases).
2. In a large bowl, combine the flour, sugar, baking powder, orange zest and salt. In a separate bowl, mix together the buttermilk, eggs and butter.
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/cases 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.