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Gluten Free Buckwheat and Blackberry Cupcake Muffins
Makes 6-8 muffins
We treat ourselves to these cupcake muffins and enjoy a seasonal burst of autumnal, fruity flavour when there are lots of blackberries in the hedgerows.
Stand cupcake cases in the holes of a muffin or tart tray.
Measure the flour and baking powder into a bowl, stir to combine and sieve into another bowl.
Stir in the sugar.
Peel the apple, chop it into 1cm/⅜” cubes.
Break the egg into a large mixing bowl or blender, add the oil, water. Beat together well.
Mix in the prepared flour.
Stir in the apple and blackberries.
Spoon the mixture into the cupcake cases.
Divide the blackberries between the cupcakes pressing them into the top of each.
Bake for 30-35 minutes, depending on size.
Transfer the cakes onto a wire rack and leave to cool.
Equipment
Cupcake cases, 12-hole muffin or tart tray, 2 x mixing bowls or blender
Temperature
190°C, Fan 170°C, 375°F, Gas 5
Cooking time
30-35 minutes
Lovely recipe to use up foraged blackberries, easy enough for kids to help. We didn't have vanilla so used mixed spice instead & brown sugar instead of caster so they have a lovely autumnal taste. You only need half the amount of blackberries though (unless the rest are to snack on while the muffins cook ;) )
