Skip to main content

Blackberry muffins from BBC Good food (Bakes & Cakes)













Long  time I wanted to make a post about a recipe of these cook books.
A friend of times ago , James organized a fun event to exchange books, and I am grateful that he  included me.
Then Sam Gould  of England  sent me these two books of English cuisine and I send a book of Chilean food here.
Here is really difficult find english  cook books .

Sam          I want you know I really enjoyed these books just had not taken  photos to recipes. 
Finally I took pictures in this recipe for  these blackberry muffins .
Delicious and  I love blackberries.
Thank you Sam, thank you very much James. 




Source : BBC Good food  "Bakes & Cakes"







Ingredients


85 grams butter melted plus extra for greasing
400 grams (14 oz) plain flour
75 grams (6 oz) caster sugar
1 tablespoon baking powder
1 orange finely grated zest
1/2 tsp salt
284 ml  buttermilk or greek yogurt
2 eggs beaten
250 grams blackberries



Method

Heat oven to 180 °C (370 °F)

Butter a 12 hole muffin tin. In a large bowl,combine the flour,sugar, baking powder, zest and salt.

In a separate bowl mix together the greek yogurt or buttermilk, eggs and melted butter.
Make a well in the centre of the dry ingredients and pour in the greek yogurt mixture.
Stir until the ingredients are just combined and the mixture is quite stiff, but be careful not to overmix.
 Lightly fold in the blackberries, then spoon the mixture into the tins to to fill the holes generously.

Bake for  20 minutes until risen and pale golden on top.
Leave to cool in the tin for a few minutes, as the muffins are quite delicate when hot. Run a palette knife around the edge of the muffins and carefully transfer to a wire rack to cool.



Print recipe here


























en español

Muffins de moras (receta de BBC Good food)























Comments

Popular posts from this blog

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil.   Adapted from :    Plated cravings.com Cherry tomatoes and basil quiche  Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large  egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and  only made apricot jam  for the winter. And  this is  the first and only apricot's tart I made this season. This tart  can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained)  1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs  100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds  Pate sablee recipe  ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and  slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...