So the Bank Holiday Monday went without a hitch.  Well we nearly had an issue with the helium balloons and only just made it to the shop in time to get them filled, but otherwise, aside from Oli not being there, it was perfect.  My menu went without issue, and was insanely tasty, compliments all round, I was incredibly proud.  We planted a Eucalyptus in our back garden, writing notes to be buried under the roots and wrote messages on the balloons to be released into the sky, all for the love of Oli of course, and creating new memories.  'O' has asked about 'Onkie' so much since, which has been really lovely for me, telling him all about his Uncle in the sky.  Such a nice weekend, such lovely memories and so nice to have the story continuing even if he's not here to share in it.  Following the weekend, I've had another forage in Mum and Dad's garden, poaching several blackberries (they have such a huge early crop), raspberries, apples, a courgette, marrow, tomatoes and my all time favourite, runner beans!  I cannot overstate how much I love muffins, they're just so ridiculously tasty, can be passed off as healthy and don't need to be smothered in icing.  So here is a rather easy recipe for Blackberry and Apple Muffins, why not?  Blackberries are soon ripening in the wild, as are apples, and as I've said before, muffins can be frozen in abundance ready for packed lunches, speedy breakfasts or just those desperate snack times!
Picture
Blackberry and Apple Muffin, RoseyHands 2013
Makes 12 cupcake sized muffins, takes 20-25mins to cook in the oven heated to 170'c.

170g self raising flour
1tsp baking powder
110g caster sugar
1tsp ground cinnamon
75g unsalted butter
1 egg
100ml milk
100ml yoghurt
1tsp vanilla extract
50g cooking apple, peeled and roughly grated (my grater was nowhere to be found to I just used a knife to 'peel' off slithers)
100g blackberries

  • Preheat oven to 170'c.  Line a cupcake tin with cases.
  • Sift flour, baking powder, caster sugar and cinnamon into a bowl.
  • Melt the butter.
  • In a separate bowl, mix the egg, melted butter, yoghurt, milk and vanilla extract.
  • Pour the wet ingredients into the bowl of flour etc, mix well.
  • Quickly fold in the grated apple and blackberries.
  • Spoon the mixture into the cake cases.  Pop into the oven and cook for 20-25mins, until a skewer inserted through the middle comes out clean.
  • Cool in the tray for 5mins then move to a wire rack to finish cooling.

These are demolishable, my rather fussy toddler, who normally avoids 'cakes with fruit' couldn't resist these.

 





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