Autumnal apples and blackberries pair wonderfully together. Packed with juicy blackberries, flavoured with a warming cinnamon-spice and sprinkled with a crumble topping, this muffin combination is a winner.
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
115g Westgold Butter (to make ½ cup melted butter)
1 ¾ cup flour
1 cup sugar
1 ½ teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger
¼ teaspoon salt
1 beaten egg
½ cup apple juice
½ cup milk
1 large apple, peeled and diced
1 punnet blackberries, fresh or frozen (or any other berries)
50g Westgold butter - softened
3 tablespoons rolled oats
1/3 cup flour
2 tablespoons raw sugar
½ cup icing sugar
few drops vanilla essence
splash of cold water to mix
Preheat oven to 180 deg. Put all dry ingredients into a bowl and mix together. Mix beaten egg, milk, apple juice and chopped apple together. Make a well in the dry ingredients and pour in wet mix and melted butter and stir gently until just mixed, being careful not to over mix.
Spoon into paper lined medium muffin pans. Top with 5 or 6 berries. Sprinkle over crumble topping. Bake for 20 minutes near the top of the oven to make sure the crumble topping is crispy.
When cool, drizzle over the icing and serve with Westgold butter.
Put all ingredients into a food processor and pulse gently until it forms a lumpy crumbly texture.
Put icing sugar and vanilla in bowl and gradually add a little water and stir until smooth. Drizzle over muffins.
This muffin recipe can be adapted for other berries like raspberries or blueberries, also apples could be substituted for other fruit like peaches or apricots.
To freeze, once cooked muffins are cooled, then freeze in a tightly sealed freezer bag for up to 3 months