These muffins make use of the gorgeous apples and blackberries that are around at this time of the year. But you could also swap out the blackberries for any other berries in case you can’t get hold of any.
Makes: 12 small or 6 large muffins
250g plain or all purpose flour
90g dark brown or coconut sugar
4 tsp baking powder
1 tsp ground cinnamon
Pinch of salt
150ml almond or soy milk
100ml vegetable or rapeseed oil
1 tbsp apple cider vinegar
1-2 red eating apple, cored and diced finely
- Preheat oven to 200C/400F
- Line a muffin tin with muffin cases or spray with oil so you can remove the muffins easily after baking.
- In a bowl, mix all the dry ingredients. In a separate bowl, mix all the wet ingredients except the berries. Pour the wet into the dry mix and stir with a spoon (don’t use a mixer or your muffins will have a dense cake like texture instead of being light and airy).
- Roughly chop the blackberries and fold them in carefully.
- Using an ice cream scoop if possible (or any other spoon), distribute the dough evenly amongst the muffin cases.
- Bake in the oven for 15-20 minutes. To check if they are ready, insert a wooden stick into the middle of one muffin. If the stick comes out mostly clean, they are ready. If there is wet batter left on the stick, leave them in for another few minutes.
- Remove the muffin tin from the oven and leave to cool for 5 minutes. Then remove from the muffin tin and let them cool completely on a wire rack.