Blackberry Muffins

Makes 6 muffins or 12 cupcakes

The blackberries in this recipe make for a nice seasonal burst of fruity flavour. If blackberries aren't available, raspberries or blueberries would work just as well.

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Free from Gluten, Soya, Wheat, Nuts

Vegetarian, Wholemeal

Ingredients

100g Freee Buckwheat Flour
2 tsp Freee Baking Powder
100g caster sugar
1 egg
50ml oil
50ml milk
1 tsp vanilla extract
150g blackberries
1 tbsp Demerara sugar

Stand the muffin or cupcake cases in the holes of a muffin or tart tray and pre-heat the oven.
Sieve the flour and baking powder into a bowl and stir to combine.
Stir in the sugar.
Break the egg into a large mixing bowl, add the oil, milk and vanilla. Beat together well.
Mix in the prepared flour.
Stir in the blackberries.
Spoon the mixture into the muffin or cupcake cases.
Sprinkle some Demerara sugar over the top of each cake.
Bake for 30-40 minutes, depending on size.
Transfer the cakes onto a wire rack and leave to cool.

Equipment

Muffin cases or cupcake cases, 12 hole cake or muffin tray

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

30-40 minutes

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