18 November 2011

BLACKBERRY & ALMOND MUFFINS


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.
Goo.
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.
Saucy indeed.
INGREDIENTS

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.

x

18 comments:

Lauren said...

I just want to reach in to your photo and take a muffin out! YUM.

Julia said...

these look absolutely delicious. the lemon and poppy seed muffins with lemon curd in from costa are too die for! x

Amy said...

OM NOM! Screw the diet, these look like little pieces of heaven!

http://the-cameras-lying.blogspot.com/

Amy x

musicandmollie said...

delicious! great recipe :)

Susie said...

You know how much I love Fat Friday! This might be my favorite one yet! :D

Caroline said...

I can't resist the millionaires shortbread in Costa! These muffins look delicious! :) x

Pip said...

They look so yummy, I just want some right now for breakfast!

Pip x

Vicky said...

So hungry noww!!! x

Krissy ~ said...

ooo i ought to make this! the family will love it! thanks for the recipe hehe!
Krissy xoxo

Jade said...

Ah they look so yummy - might have to try them our for myself!

Chloe Likes To Talk said...

I really needed not to have read this from my bed. Cue mega craving.... Muffins for breakfast....

Rachael said...

gosh do they look good!

Rachel, Cold Knees said...

god these look amazing! Seriously yum. xo

daisychain said...

Oh yum! I tried to make lemon curd muffins once but ended up with a lemon curd explosion :(

Sorcha said...

Uh, tasty AND full of fruit? That sounds like a win-win to me! :)

Sorcha x
Bonfire Brunette

Neipori Maria said...

This isn't fair, I haven't had my breakfast yet and I'm already anxious to make these beauties :)

sharon said...

Just made these muffins, very yummy! They won't last long enough to cool!

Catherine said...

This is exactly the recipe I've been looking for, delicious!