Blackberry & Cinnamon Muffins

If reading my article on the Blackberry left you wanting to try making more use of the delicious fruits from this useful bush then you'll be happy to know that over time I'll be adding some tasty recipes with ways to use this delicious herb from making jam (which can then be used to make a soothing drink for sore throats) and syrups and vinegars, but to get you started these muffins are wonderful first footing.

They are also a great taste of autumn, not everyone's cup of tea granted, due to the seeds in the berries, but if you like a bit of 'crunch' they're perfect. Add to that the fact that blackberries and cinnamon and both good for easing stomach problems that have a diarrhoea component, great medicine!

260g Self Raising flour
20g Oatmeal
1Tsp Ground Cinnamon
1 Tsp baking powder
1/2 Tsp salt
100g Castor sugar
2 Eggs
240ml milk
85g Butter, melted
200g Blackberries cut into pieces

1. In a large bowl sift together flour, baking powder, cinnamon & salt, stir in the sugar. Leave to one side.

2. Beat egg in another bowl, stir in milk, then melted butter.

3. Pour wet ingredients into dry, stir until just combined. Gently fold in the blackberries careful not to crush fruit.

4. Spoon into muffin cases / tray. Bake for 20-25 mins. Muffins are done when tops are lightly browned and spring back when pressed gently.

Tip - I made a similar berry muffin in the summer using strawberries, 20ml of culinary rose water and 220mls of milk and used rose geranium scented sugar and they were yummy to, roses and strawberries just seem to go so well together.