Читать книгу Cake: 200 fabulous foolproof baking recipes - Rachel Allen - Страница 47

Apple and blackberry oat muffins

This has to be my favourite partnership of fruit flavours, and it’s serendipitous that they come into season at exactly the same time. This recipe uses eating apples rather than cookers because they’re sweeter, though they will need puréeing first as they don’t break down as easily when cooked.

Prep time: 15 minutes

Baking time: 25–30 minutes

Ready in: 1 hour 15 minutes

Makes: 12 muffins

425g (15oz) eating apples, peeled, cored and roughly chopped (400g (14oz) once peeled and cored)

200g (7oz) soft light brown sugar

100ml (3½fl oz) sunflower oil

75g (3oz) porridge oats

225g (8oz) plain flour, sifted

3 tsp baking powder

36 fresh or frozen (and defrosted) blackberries (about 125g/4½oz)

12-cup muffin tray and 12 muffin cases

Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.

Place the apples and sugar in a saucepan and add 3 tablespoons of water, then cover with a lid and bring to a simmer. Continue to simmer for 10 minutes, stirring occasionally, then tip into a food processor or blender and whiz for a minute or until smooth.

Pour the apple purée into a bowl and stir in the sunflower oil and oats. Sift in the flour and baking powder and stir in just until mixed. Divide the batter between the muffin cases, filling each case three-quarters full, then lightly press three or four blackberries into each muffin.

Bake for 25–30 minutes or until golden brown and lightly springy to the touch in the middle. Remove from the oven and leave in the tin to cool for 5 minutes, then remove the muffins from the tin and place on a wire rack to cool down completely.