Blackberry surprise muffins recipe

Blackberry surprise muffins recipe

5 ratings

These delicious blackberry muffins have a juicy fruit centre and are topped with a drizzle of sweet lemon icing, making them irresistible. Budding young bakers can help with the mixing and filling the centres with the surprise blackberry purée. See method

  • Serves 12
  • 55 minutes, plus cooling
  • 260 calories / serving
  • Healthy

Ingredients

  • 200g self-raising flour
  • 75g porridge oats
  • 75g light brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 2 eggs, beaten
  • 100ml maple syrup
  • 100ml vegetable oil
  • 100g Greek-style yogurt
  • 1 tsp vanilla essence
  • 1 tbsp semi-skimmed milk
  • 1 ½ eating apples, peeled, cored and diced (about 150g prepared fruit)
  • 200g blackberries
  • 1 tbsp lemon juice, plus 2 tsp extra
  • 2 tsp cornflour
  • 60g icing sugar
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1095kj
    260kcal
    13%
  • Fat

    11g 16%
  • Saturates

    2g 10%
  • Sugars

    20g 22%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 39.1g Protein 4g Fibre 1.5g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Line a 12-hole muffin tin with paper muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a bowl and mix together.
  3. In a separate bowl, whisk the eggs and mix in 75ml maple syrup, the oil, yogurt, vanilla and milk. Stir the wet mix into the dry; fold through the apple. Spoon into the cases and bake for 25 mins, or until a skewer comes out clean.
  4. Meanwhile, put the berries in a pan with 1 tbsp lemon juice and the remaining maple syrup. Bring to a gentle simmer and cook, uncovered, for 5 mins, or until the berries have softened. Put in a blender and purée. Return to the pan, reserving 1 tbsp in a small bowl. Whisk the cornflour into this, then add to the pan. Cook over a low heat, stirring, for 3 mins, or until thick. Remove from the heat and cool.
  5. Remove the muffins from the oven and leave to cool in the tin for 10 mins. Transfer to a rack to cool completely.
  6. Using an apple corer or teaspoon, remove the cores of the muffins, to about halfway; reserve. Fill the holes with blackberry purée, then press the core back in place. In a bowl, whisk 2 tsp lemon juice with the icing sugar then drizzle over the muffins.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus