We took the little lads blackberry picking the other day. They love blackberries so were extra enthusiastic when picking so we ended up with loads! Having snacked on them and made a yummy apple and blackberry crumble, I still had a few left over but not quite enough for blackberry jam so thought I would make blackberry muffins with the rest. Some of the smaller blackberries can be quite sharp so thought it would he nice to team them up with white chocolate. I don't want to toot my own horn but my blackberry and white chocolate muffins were amazing!! I ate two, one straight after the other, while they were still warm! The little lads loved them too!
Blackberry and White Chocolate recipe (makes 6 large muffins)
80g Caster Sugar
A few drops of Vanilla Essences (optional)
3 Large Eggs
1 1/2 tsp Baking Powder
110g Plain Flour
100g White eating Chocolate
Cream together the Butter and Caster Sugar until smooth. Slowly add the beaten eggs, mixing as you pour. Add a few drops of vanilla essence (this is optional but it makes it smell amazing!) Then gradually add the sived Flour and a Baking Power. Leave to chill for at least an hour.
Once chilled set pre-heat the oven to 190 degrees and line a muffin tin with 6 muffin cases.
Pour the mixture into the cases and stud with 4-5 blackberries and 4 chunks of the white chocolate (I snapped a cube of white chocolate in half otherwise it was too big) Then Cook for 15-20 mins or until muffins have risen and are golden brown.
Once the blackberry and white chocolate muffins are cooked, leave to cool in the tin for a few minutes before placing them on a wire rack.