Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Chili & Cumin
Blackberry Muffins
Using seasonal British blackberries, these delicious Blackberry Muffins are lovely and light, the recipe is really easy and simply involves stirring all the wet ingredients into the dry, so no need for a mixer!
Bake as tasty afternoon treat with a cup of tea, then use any leftover muffins for a delicious breakfast the next day!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat, high in Omega 3, and has a light buttery taste, perfect for baking. Simply click here to find your nearest stockist.
Ingredients
300g plain flour
225g golden caster sugar
½ tsp salt
2 level tsp baking powder
110ml Mellow Yellow Rapeseed Oil
2 medium eggs*
110ml milk
2 tsp vanilla extract
250g blackberries
*it’s important to use the correct size eggs, so discard a little if using large eggs
Method
Preheat your oven to 190°C/180°C fan.
To a large mixing bowl, add your flour, sugar, baking powder and salt. Mix together thoroughly and put to one side. In a separate bowl, whisk together your eggs, milk, vanilla extract and oil. Then pour the wet mixture into the dry mixture. Mix well, and gently stir in your blackberries.
Pour into 12 muffin cases.
Bake for 20/25 minutes until the muffins are golden on top.
Cool on a wire rack and serve when cooled, store any leftovers in the fridge for up to 4 days
You may also like...
