For those of you that don’t know me, my name is Kate and in my spare time I bake. A Lot. Nothing fancy, just good old fashioned yummy cakes and I now have a little pop up bakery at our home in Doddi – The Thatched Kitchen.
When I’m not being mummy, working or baking, I like to run and, whilst I haven’t been wishing the summer away, I do love the changing seasons and seeing the hedgerows offer up countless edible delights when I’m out and about (remind me to let you know if the rose hip gin is a success!)
One of our family favourites for this time of year is Hedgerow Muffins, really easy to make with your little ones and they especially love picking the apples and blackberries to put in them. Why not give them a go?
Ingredients – Makes 10-12
Oven 175degs ish
Bowl of blackberries (whatever your smalls haven’t eaten or frozen ones)
2 medium cooking apples (peeled and either grated or cut very small)
150ml milk or natural yoghurt
75ml sunflower oil
2 medium eggs
250g plain flour
Heaped teaspoon of mixed spice
Pinch of salt
125g golden caster sugar (plus a little more for sprinkling on the top)
Whisk up the eggs, oil and milk until light and frothy.
Stir in the flour, sugar and mixed spice with a pinch of salt – don’t over mix, it will be lumpy but this is fine.
Stir in the apple and the blackberries until just coated – again, don’t over mix.
Divide between your cases and sprinkle brown sugar on top.
Bake for about 25-35 minute depending on your oven, until the tops are browned or if you prefer until a skewer comes out clean.
Best served warm straight out of the oven
This is a great basic muffin recipe and you can easily adapt it to your favourite flavours.
PS I made some last year with blackberries that had just been decanted from some brandy, really rather yummy but not one to share with your smalls 😉