Apple Blackberry Muffins

Breakfast crisis on Saturday morning:  no sausages or bread in the house for a Proper English Breakfast!  What to do?!

I usually eat a bowl of oatmeal with cinnamon for breakfast … but on the weekends when Zak  and I eat together, we like to have something a little more interesting.   So this weekend, with sausages nowhere to be found, I dug through the pantry and found the ingredients to make these yummy muffins.

Apple and Blackberry is such a British Autumn combination for me.   Apples are easy to find year-round, but the blackberries I had stashed away in the freezer a few months ago after Zak’s mom came to visit (she always brings a supply of home-grown produce in-season.  For a city-dweller like me that’s such a treat!).

This is one of the reasons I love my (very small) freezer.  Finding some fruit (or veg or herbs) that I put away in the peak of the season really cheers me up in the middle of gloomy winter!

This basic muffin recipe is based on the classic from my 1960′s Betty Crocker Cookbook.  It’s really easy to change the spices and add-ins with whatever you happen to have on hand. Great for an emergency weekend brunch.

Apple Blackberry Muffins

(makes 12)

1 egg

1/2 c. milk (120ml)

1/4c. vegetable oil (60ml)

1 1/2 c. flour (165g)

1/2c. sugar (100g)

2 tsp. baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 cup blackberries (fresh or frozen) (100g)

1 grated apple

Method:

Pre-heat oven to 400 F (200 c).  Beat egg, stir in oil and milk.  Add flour, sugar, baking powder, salt and cinnamon – stir very gently until just incorporated (don’t overmix muffins or they’ll be tough).  Fold in blackberries and grated apple until evenly distributed.  Drop by large spoonful into 12 muffin cups.  Bake 20 minutes until cracked on the top (and you can test by inserting a toothpick in the center of a muffin, and if it comes out clean, it’s cooked).  Remove muffins from pan and let cool on cooling rack.

This post is included in House of Annie’s Grow-Your-Own Blog Roundup #40.

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