Blackberry Crumble Muffin

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This recipe is adapted from a favourite recipe of mine from the Ottolenghi recipe book. I can be found sneaking into the Islington branch of Ottolenghi in the morning for take away coffee before work. The coffee is fantastic but mostly I go to eat the delicious cakes that are always waiting to tempt me! Blackberry season has arrived early and from what i can see in the local woods this year has produced a bumper crop. These muffins really hit the spot!

To make 12

2 medium eggs, beaten
350g soft brown sugar
150g butter, melted
400ml semi skimmed milk
540g plain flour
5tsp baking powder
250g blackberries
25g demerara sugar

Preheat the oven to 170C, Gas Mark 3. Line a muffin tray with twelve muffin cases.

In a mixing bowl, beat together the eggs and sugar, then add the melted butter and milk.

Sift together the flour and baking powder before gently stirring into the egg mixture with the blackberries, reserving a few for decoration. The secret of great muffins is not to ‘over do it’ when folding the ingredients together.

Carefully spoon the mixture into the muffin cases dividing it equally between the cases. Top with the reserved blackberries and sprinkle over the demerara sugar. Bake for 30 minutes until well risen and golden. Remove muffins from the tin and cool on a wire rack.

HEALTH CHECK. Don't eat too many of these!!