Category Archives: Blackberries

Blackberry and Toasted Hazelnut Muffins

The garden has produced a bumper crop of apples this year, the cherries didn’t do so well and what little we had the birds got.  The blackberries have been so abundant in our garden that I’ve picked several bucketloads already and still they are coming!  We’ve made the usual Apple & Blackberry Pies and used a quite a few in our breakfasts and I can’t resist popping a few every time I pass the kitchen (allegedly they have super skin-tightening properties so hopefully no need for that facelift!) but I needed to use more and quite fast too as once picked they only last a couple of days in the fridge.

These Blackberry and Toasted Hazelnut Muffins from Tesco Real Food use 200g of blackberries and includes a fair amount of yoghurt  (we use Total Greek Yoghurt, it’s thick and stays on the spoon, vital when the toddler is aiming for her mouth and of course she loves it!)  in the recipe for a lovely moist, fruity muffin.  You can find their recipe here.

Blackberrymuffins Collage

I made a couple of adjustments to suit us, I used self-raising wholemeal flour instead of plain wholemeal flour and less baking powder to compensate.  Also swapped out 50g of the wholemeal flour for self-raising white flour, these muffins will be eaten by a toddler and the addition of a little white flour makes the muffins lighter.   And of course, no surprise I took the sugar down to 80g from 100g.

I shall be making another batch, it’s a great recipe, the softness of the fruit with a satisfying little crunch from the toasted hazelnuts.  Next time I will add more blackberries to the top, after all I have plenty!  

Linking up with A Mummy Too and Honest Mum (over on Capture by Lucy this week)

 

Link up your recipe of the week
 
 

Tasty Tuesdays on HonestMum.com

 

Jam Making

And so the jam making experiments start.  I have never made jam, I do love eating jam but over the years have eaten less and less and now it’s a rare occurrence as I do try to keep my sugar intake down where I can.   I am starting with granulated sugar then moving on through fruit sugar and grape juice.  There is no added pectin in this recipe as apples are a good source.  The process of ripening involves the breakdown of pectins, which softens the fruit as it ripens.  If not overripe, apples and blackberries usually have enough natural pectin and acid for gel formation with only added sugar.

This recipe is from Camilla at Fab Food 4 All  – you can find her recipe here,  I have halved the recipe  as this was an experiment, thankfully it all went amazingly well and very delicious it is. The nutritious part comes from the fruit packed with antioxidants but wow what a lot of sugar goes into jam. Apple jam is the next on the list with fruit sugar.

Excuse some of the blurry images, rushing to take photos at every stage whilst watching the clock to go pick Miss ND up from nursery!

ApplebbyjamNDCollage

 

applebbyjamND

 

 Quick Nutritional Info:

Apples – Vitamin A, C & iron, Flavonoids (Quercetin).  Antioxidants and Polyphenols

Blackberries – rich in antioxidants, bioflavonoids , Vitamin A,C, E, K, Folic Acid, Manganese, Magnesium, Potassium, Iron & Copper.

Blackberry Yoghurt Muffins

Just when I thought I’d picked the last of the blackberries from the garden, another lot pops up all glossy, black and ripe waiting to be harvested.  The  birds don’t seem to want them, unlike my apples and cherries, maybe because of the thorny branches they grow on, I always seem to get a thorn or two attached to me when picking!

 

We’ve been having the blackberries with our breakfast and baked into the odd apple pie, but today I made a few, quick Blackberry Yoghurt Muffins, mostly for Toddler ND but also to satisfy my cakey cravings!  I do enjoy yoghurt in cakes for the moistness it brings and also the added protein to give it balance.  I’ve added orange and lemon juice and zests which give the cakes a lovely fruity tang.
Ingredients: *This recipe contains nuts*

120g Butter
90g Whitworths Golden Natural unrefined caster sugar
1 Organic free range egg
Zest of ½ lemon and orange
Juice of ½ lemon and orange
2 generous tablespoons of Total Greek Yoghurt
120g Self raising flour
½ Baking powder
60g Ground Almonds
100g Blackberries
Method:
Preheat your oven to 180°C. 
1.  Beat the butter and sugar together until lovely and smooth, I used my fabulous KitchenAid, so quick and easy to use.
2.  Add the egg, orange and lemon juices and zests plus the yoghurt and beat in.
3.  Stir in the flour, baking powder and ground almonds until well combined.  Stir in the blackberries carefully so as not to crush too much, some will break but you will get some lovely whole blackberries in each bite too.
4.  Dollop into a prepared 12 hole muffin tin lined with baking cases until ¾ full.  Bake for 20 minutes until risen and lightly golden.  Cool on a wire rack.  Makes 12 medium sized muffins.

Perfect tea-time treat for little fingers, full of fresh fruit goodness. 
Delicious!

Nuutritional Info:
Blackberries: 
Rich in antioxidants, high in fibre and flavonoids.  See: http://en.wikipedia.org/wiki/Blackberry#Nutrient_content_of_seeds