Easy Apple and Blackberry Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Cinnamon
- 100 ml Plain Yogurt
- 2 Eggs (large)
- 140 g Butter (melted)
- 1 Bramley Apple ((approx 220g before peeling and coring) peeled, cored and chopped into 1cm dice)
- 100 g Blackberries
- 1 tbsp Icing Sugar
Method
- Preheat the oven to 190ยฐc (170fan/ Gas 5/ 375F) and line a 12 hole muffin tin with muffin cases.
- Place the dry ingredients in a large bowl.
- Whisk together the wet ingredients in a large jug and gently mix them into the dry ingredients with a wooden spoon.
- Fold the chopped apple and blackberries through the muffin batter.
- Divide the batter equally between the 12 muffin cases. Bake in the oven for 16-18 minutes until cooked. Dust with icing sugar once cool.