Blackberry and Apple muffins
3 poached apples*
300g | 10oz fresh picked blackberries (wild blackberries are always best)
340g | 12oz self raising flour
1 teaspoon bicarbonate of soda
2 teaspoons chai mountain masala
200g | 7oz soft brown sugar
110g | 4oz butter
2 large eggs
1 teaspoon vanilla essence
1 teaspoon cider vinegar
300ml | 10 fl oz buttermilk
Place 12 large muffin cases into a muffin tin
Pre heat your oven to 180ºC
Chop 2 of the apple into ½ to 1 centimetre chunks, thinly slice the 3rd for garnish and set aside.
Wash and thoroughly dry the blackberries
Sieve the flour, bicarbonate of soda and Chai Mountain masala into a large mixing bowl until well mixed.
In a separate bowl mix the sugar, eggs, vanilla essence, cider vinegar and buttermilk and whisk till creamy. Melt the butter In a small saucepan and whisk into the sugar and egg mixture.
Make a well in the flour and pour the wet ingredients in, in one go, fold the two together gently, with as few folds as possible. Add the chopped apple and blackberries. Spoon the mixture into large muffin cases and bake at for 20 to 30 minutes, check after 20 minutes.
If you don’t have blackberries you can substitute blueberries.
3 eating apples, cox or braeburn
25g | 1oz butter
2 tablespoons brown sugar
1 tablespoon water
Peel, halve and core the apples. Place the butter brown sugar and water in a saucepan with a lid, place the apples on top core side up and cook on a medium heat until almost softened. When the apples are starting to soften turn them to core side down and cook for a further 5 to 10 minutes before turning the heat off and setting them aside to continue cooking as they cool.