Swedes are great foragers and so love to go blackberrying. (Do read Anna Bonde-Mosesson's article on foraging in the Swedishfoodpedia section of the site.) Fortunately I have some blackberries growing near me too and so after going blackberrying, I like to bake these delicious muffins. Muffins are really American, but Swedes love them too. Almonds go very well with blackberries and make an attractive topping. John Duxbury
• Use cultivated blackberries if you can’t find any blackberries growing near you.
• The muffins are nicest when freshly baked and still warm. You can warm them again in a microwave: about 30 seconds on a medium power (600W).
• The muffins freeze well, so if you have any left over pop them in the freezer.
|50 g||(½ cup)||almond flakes (slivers)|
|250 g||(2 cups)||plain (all-purpose) flour|
|2 tsp||baking powder|
|1 tsp||ground cinnamon|
|pinch of salt|
|100 g||(7 tbsp)||caster (superfine) sugar, preferably golden|
|1||lemon, zest only|
|1||egg, lightly beaten|
|200 ml||(0.8 cups||buttermilk (¾ cup + 1 tbsp)|
|50 g||(2 oz)||unsalted (sweet) butter, melted|
|225 g||(8 oz)||blackberries|
|1½ tsp||demerara sugar|
1. Preheat the oven to 200°C (400°F, gas 6, fan 170°C).
2. Line a 12-hole muffin tray with muffin cases.
3. Heat a dry frying pan for 5 minutes over a medium heat. Add the almond flakes and toast for a couple of minutes until golden brown. Shake the pan every now and again to ensure that they are evenly toasted. Tip on to a plate and leave to cool.
4. Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl. Add the caster sugar and lemon zest and stir everything until evenly mixed.
5. Stir the egg, buttermilk and butter together thoroughly. Tip into the dry ingredients and mix lightly, then fold in the blackberries.
6. Divide the mixture between the muffin cases. Scatter the toasted almonds over the top and add a good pinch of demerara sugar to each.
7. Bake for 25 minutes until well risen and golden. Cool on a wire rack.
8. Enjoy and resolve to go try foraging again!
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