With all my talk of things that have not been good in the garden this year, (and then reeling off a list of the things that have done well and caused envy in several of you – sorry), I can report that blackberries have done really well this year. We have several blackberry brambles in our hedge – which says a lot for my weeding skills.
It has been lovely to watch the girls crouching by the hedge feasting off the goodies. Although, this has occasioned me to stand over them a few times reminding them that they must only eat the berries that look like purple raspberries and not to eat any that are single purple berries (again my lack of weeding skills and the habit of deadly nightshade liking to grow in hedges). Am I coming across as paranoid? If I am, then it’s because I am.
I formed a
bad habit of giving the girls something to eat when I meet them from school. This means a trip to the shop next to their school for a mint choc chip ice cream a couple of times a week, or a chocolate bar fetched out of my bag. But I do try to cook them something once a week. I was inspired by Michele’s recent post about bran muffins. The ones I cooked in the end are roughly based on my mini chocolate muffins but are probably healthier. I wondered how they would be received by the girls, as they can be fussy little blighters. I am pleased to report that they really enjoyed them and ate several.
This recipe makes 12 mini muffins (fairy cake size) and would make 6 normal sized muffins.
60g wholemeal flour
60g plain flour
1 tsp baking powder
½ tsp ground cinnamon
25g melted butter
50g muscovado sugar
1 eating apple, peeled, cored and cut into chunks
50g blackberries (frozen, if that is what you have)
2- 3 tsp of demerara sugar for the topping
Measure the flours, oatbran, baking powder and cinnamon into a bowl and mix well.
Put the milk, egg, melted butter, sugar, apple and blackberries in a large bowl and mix these well. Pour the dry ingredients into the wet and mix lightly. Do not overmix. Divide the mixture into 12 fairy cake cases. Sprinkle each one with demerara sugar.
Bake in a preheated oven at 180°c, gas mark 4 for 15 -20 minutes until golden and firm on top.