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