I’m a Starbucks snob.
And despite never being a complete caffeine junky, there’s certainly something about their coffee that appeals. Or addicts, depending on how you look at it.
But when it comes to their cakes and bakes [and, being a crumb-lover at heart, I never ever walk past those neatly packed cabinets without at least an ogle] I’m never that inspired. Costa always comes up trumps, and for me the reason boils down to one, easily identifiable element.
In their muffins that is. Break open one of their choc-chipped or raspberry specialties and you’ll be greeted with a delightful ooze of chocolate sauce or fruity jam; messy as hell but completely worth it.
So this week I decided to try and recreate such a feat in my humble little kitchen, using a wintery combination of blackberries, almonds, and a heaped teaspoon or two of Morrison's finest.
Don't forget the sugar!!
Pre-heat the oven to 180 C // 350 F // GM 4 and line a muffin tray with paper cases.
In a large mixing bowl, weigh out the flour, ground almonds and sugar and mix lightly.
In a seperate, heatproof bowl, weigh out the butter and microwave on a low setting until melted. Set aside.
Whisk the eggs into the milk and pour into the melted butter, stirring to mix well.
I added a few drops of almond essence at this stage to make the flavour more pronounced, but this is completely down to personal taste!
Now simply pour the wet mixture gradually into the dry, stirring until just mixed - the key to muffin making is in not overmixing the batter; fold the liquid into the flour etc gently and don't worry if there are a few grains visible here and there.
Now fill each muffin case half way with batter, and then add a teaspoon or so of blackberry jam.
Fill to about 3/4 with the remaining batter and add fresh blackberries and sliced almonds to the top.
Bake for 25-30 minutes until risen and slightly golden.
Enjoy when cooled with a steaming mug of tea and perhaps a napkin or two.
Things might get messy.