Name: Blackberry and almond muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250g flour; 2 tsp baking powder; 1 tsp ground cinnamon; 1 lemon, grated zest only; 100g unrefined sugar; 1 large egg; 200ml buttermilk or almond milk; 50g butter or dairy-free spread (melted ); 200g blackberries; 50g almond flakes

Blackberry and almond muffins

13 Jun 2015

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

When the berry season starts you can make lots of very yummy desserts and cakes. These blackberry and almond muffins are really easy to bake - perfect treats for afternoon tea, picnics or snacks. I normally make a dairy-free version using almond milk and Pure Sunflower spread - if you want them gluten-free too, just use the appropriate flour mixture.

Ingredients

250g flour
2 tsp baking powder
1 tsp ground cinnamon
1 lemon, grated zest only
100g unrefined sugar
1 large egg
200ml buttermilk or almond milk
50g butter or dairy-free spread (melted )
200g blackberries
50g almond flakes

Instructions

Preheat the oven to 200°C.
Mix the flour with the baking powder and cinnamon, then fold in the sugar and lemon zest.
Mix the egg with the cooled butter and buttermilk/almond milk. Add this mixture to the flour, combine gently.
Spoon the batter into silicon muffin baskets or lined muffin tin to half then press 1 or 2 pieces of blackberries in each. Fill the cases with the remaining batter and scatter almond flakes on top and sprinkle 1 pinch of sugar on each.
Bake for about 20-25 minutes in the oven until golden brown.
Transfer the muffins onto a wire rack to cool.