Autumn Pickings part 2 - Scrumpy Muffins

The blackberry, fresh from the bush, is always the very best way to enjoy the tart sweetness that these little gems hold. But, they are also times when adding them to a recipe gives the result a little *sparkle*.

Yesterday's crumble was gratefully received, and a sign that Autumn had finally started to show her face. Now though, what to do with the final berries...?

...how about... 

Scrumpy Muffins?

250 g plain flour

100 g caster sugar

1/2 tsp bicarbonate of soda

1 tsp baking powder

125 ml corn oil

2 eggs

1 cup of stewed apple

large handful of blackberries

Place all the dry ingredients in a bowl and mix.

Beat the eggs into the oil, and then pour into the dry ingredients.

Mix the two parts until lightly blended with your spoon. Don't worry if there are patches of non-mixed flour.

Add the apple and blackberries to the mix and stir gently, trying to avoid breaking the berries up too much.

Spoon the mix into the muffin cases - I now always use silicone cases to avoid the muffin sticking to the paper and then having to leave half the cake behind! If serving to friends, pop the baked muffins into pretty cases to serve. It's better than watching your guests scraping the muffin crumbs from the paper cases because they can't bear to leave any! ;-)

Mix is in and we are ready to go!

Bake the muffins at 200 C, for 25 mins, or until golden on the top.

Golden tops...

...chunks of apple and oozing berries - yum!

What a great way to enjoy the fruits of our labour, together with a pot of tea, and sat out in the last of the summer sunshine :-)