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
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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