A necessary batch of muffins this week after collecting kilograms of blackberries from my brother’s allotment.
Following recipe is for 12 muffins.
85g unsalted butter
200g plain flour
2 tsp baking powder
100g caster sugar
1 large egg
zest of lemon
3 tablespoons chopped stem ginger
3 tablespoons ginger syrup from stem ginger jar
2 tsps ground ginger
Heat oven to 200degreesC fan
Melt butter and leave to cool
Mix flour, sugar, baking powder, salt and ground ginger in a bowl
Mix beaten egg, buttermilk and butter together
Slowly add wet ingredients to dry
Add chopped ginger and blackberries and gently fold
Share the mixture evenly between muffin cases in muffin tin
Bake for about 20 minutes or until golden brown and a skewer comes out with no mix other than blackberry juice. Turn out of tin onto cooling rack. Can be eaten warm but hot blackberries burn!