The 21st Century Housewife's Blackberry and Apple Muffins

I'm continuing on the blackberry and apple theme because it is definitely that time of year here in England. Folks are picking blackberries by the side of the road and along the paths and the new season's harvest of British apples is just beginning to appear at the market and in farm shops. It’s a great time of year to be in the kitchen.

These muffins are filled with fruit, nuts and whole wheat flour so they really are good for you, They taste really lovely either for breakfast or with a cup of tea in the afternoon.

This recipe makes about 12 large muffins.

1 cup all purpose flour, unbleached is best

1 cup whole wheat flour

¾ cup walnut or pecan halves, roughly chopped

¾ cup brown sugar

3 teaspoons baking powder

½ teaspoon salt

½ teaspoon mixed spice (a blend of cloves, cinnamon, coriander, ginger and nutmeg) or you can use pumpkin pie spice if it is not available

2 eggs

⅓ cup sunflower oil or other mild light oil

1 cup buttermilk (ordinary milk works too)

1 large apple, peeled and grated at the last minute

1 cup blackberries

Blend together dry ingredients in a large bowl. Gently stir in the grated apple, blackberries and chopped nuts.

Beat the eggs in a medium bowl.  Beat in the buttermilk and oil.

Add the wet ingredients to the dry ingredients and stir together gently but thoroughly. Try to avoid breaking up too many of the blackberries.

Bake at about 350℉ (170℃ or 160℃ if you have a fan assisted oven) for 20 to 25 minutes or until a skewer inserted in the centre of the muffins comes out clean. (It may be streaked with blackberry which is fine; what you don’t want is any batter sticking to it.)

Cool on a wire rack. Once cool, these muffins are best kept in the fridge and brought to room temperature or gently warmed before eating. 

The 21st Century Housewife's Raspberry Almond Muffins/Cupcakes

Is it a muffin?

or a cupcake? 

This recipe kind of has a split personality, because it really can be muffins or cupcakes, depending on what you do with it. The ingredients themselves are pretty healthy. The ground and chopped almonds, raspberries and wheat germ are all great sources of vitamins and minerals. There is sugar in this recipe, but only a small amount compared to most muffins as the raspberries, coconut and almond extract lend it a real natural sweetness. So it really is up to you whether you serve them for breakfast as muffins, or dress them up and take them out for dessert!

1½ cups flour

½ cup ground almonds

½ cup wheat germ

¾ cup finely chopped almonds

½ cup desiccated coconut

¾ cup white sugar

1 tbsp baking powder

½ tsp salt

2 eggs

1/3 cup mild olive oil (not extra virgin) or mild oil of your choice

1 cup milk

1 tsp almond extract

1 generous cup raspberries

In a large bowl, mix together the flour, ground almonds, wheat germ, chopped almonds, coconut, sugar, baking powder and salt.

In a medium bowl, beat the eggs. Beat in the oil, milk and almond extract.

Add the wet ingredients to the dry ingredients in the large bowl all at once.  Very gently fold in the raspberries.

Scoop into greased or lined muffin tins. The cooking time will vary depending on your oven and the size of the muffins/cupcakes, but I usually find that 20 to 30 minutes at 350℉ or 170℃  (160℃ for fan ovens)is just about right.  The muffins are done when a skewer or piece of dry spaghetti inserted in the centre comes out clean. 

Cool on a wire rack. (Be sure to cool completely before frosting and decorating if you are using these as cupcakes.)  These are best kept in the fridge after they are cool.