Tuesday, October 20, 2009

Blackberry muffins

Here it is - real autumn. Last week we even experienced some grass frost, so I decided to move chillies from the greenhouse into the house. Tomatoes are doing better on windowsill and the only vegetable left in the garden is carrots, kale, broccoli and some lettuce in polytunnel.
On my way to Emo Court two weeks ago I tasted some blackberries in hedges and was pleasantly surprised with lovely real taste. So on Saturday I took plastic box with me for cycling and got home with my fingers black and sticky and box almost full of nice blackberries.

Off course, the first thing which came to my mind was blackberry muffin. I used slightly adapted recipe from my Kitchen Aid Mixer Cookbook.
200g blackberries
225g plain flour
2 tsp baking powder
1/2 tsp salt
175g caster sugar
2 eggs
175ml thin yogurt (buttermilk or milk can be used)
115g butter, melted
1 tsp vanilla essence
Put the flour, baking powder, salt and sugar into the bowl. Make a well in the centre and add eggs, yogurt, melted butter and vanilla essence. Beat everything together being careful not to overmix. Gently fold in blackberries and spoon the mixture into prepared muffin tins. Bake in preheated oven to 190 C for 25 to 30 minutes until golden. Leave to cool on wire rack.

They are delicious of their own, but I quickly whipped simple cream cheese frosting:

50g mascarpone

70g cream cheese

1 tsp vanilla essence

5-7 tbsp vanilla sugar - according to taste (homemade is so easy - just pop vanilla beans into the jar of icing sugar and leave it for couple of weeks)

Have a bite of real autumn stuff!


  1. Lovely!
    As we are back in our hot desert looking at pictures of living plants and what one can do with them is a real treat...:)

  2. Our plants are still very much alive. We have lots of carrots in the garden, so I'd say carrot cake will be next...
    Thanks for stopping by ;-)