Apple and Blackberry Buttermilk Muffins are filled with juicy blackberries and chunky pieces of fresh apple. Using Organic stoneground wholemeal spelt and unbleached flour, they are ideal for breakfast or a mid day snack.
155gWholemeal Spelt flourGilchester or Worsbrough Mill stoneground flour
100gUnbleached white FlourWorsbrough Mill stoneground flour
½teaspoonbicarbonate of soda
110gsoft light brown sugar
½teaspoonground mixed spiceor speculaas
150gFresh BlackberriesIf they are too large chop them in half
Preheat the oven to 170 deg Fan assisted.
Depending on the size of the cases, place 10 large muffin cakes onto a baking tray.
Mix together the melted butter, egg, buttermilk and vanilla extract into a suitable jug. Leave to one side for now.
In a separate bowl, mix together the flours, baking powder, mixed spice, bicarbonate of soda and sugar.
Peel and core the apple, then chop into approx 1 cm chunks.
Add the chopped Apple and Blackberries to the flour mix. Give it a good mix ensuring all the fruit is coated with the flour mixture.
Pour the liquid mix into the flour and fruit mixture. Mix until well combined.
Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cases to about ¾ full.
Bake in the oven for 20 mins, our until baked, testing the centre of the Muffins with a skewer until it comes out clean. Take out of the oven and sprinkle with demerara sugar.
They will keep in an airtight container for a couple of days and often taste better the next day. As these contain fresh fruits, care needs to be taken when keeping them longer.
As you mix the cake batter with the blackberries, the juice will change the colour of the cake mix. Don’t be put off by this.
As soon as the liquid hits the baking powder in the dry mix, it starts to work and produce the lovely air bubbles that makes cakes rise, so it’s important that you get the muffins in the oven to bake as quickly as possible, or you could have dense heavy muffins.
To help prevent the chopped Apple going brown, you can also place it in a bowl of cold water while you get the rest of the ingredients ready. But do ensure you pat the apple dry as the excess liquid will alter the batter consistency greatly and may affect the baking times.