Blackberry & Stem Ginger Muffins

FLEURFOOD

With the bountiful supply of blackberries we have had this autumn these muffins are a great way to use them up.

85g unsalted butter
200g plain flour
2 teaspoons baking powder
100g golden caster sugar
a pinch of flaked sea salt
200ml of buttermilk
1 large egg
Zest of a lemon
A knob of stem ginger, grated finely
200g blackberries

Makes 12 large muffins.

Set the oven to 200c.

Melt the butter, then set is aside to cool.
Pop all the dry ingredients into a large, roomy bowl. In another bowl beat the buttermilk, egg and melted butter together. Pour the buttermilk mix onto the dry ingredients and gently mix to combine using a large, metal spoon. Now fold in the blackberries, the grated stem ginger with a tablespoon of the syrup and the lemon zest.
Line a 12-bun muffin tray with paper cases – I use medium sized paper…

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