Posts Tagged baking with olive oil
Like it or not in these parts of the world summer seems to have given over to autumn. There is a distinct chill to that breeze and the sun is sitting a little lower, not to mention those darker mornings! I’m not too sad though as autumn brings its own treats, one of which is blackberries! There are lots of blackberries around at the moment, certainly you can buy them but the ones I find a real treat are the free ones found in so many hedgerows! It’s so lovely to pick your own blackberries if you can find them. This is something I did very recently, I ended up with quite a few blackberries and I cooked some with apples but the rest made it into these muffins.
I have been trying to focus more on salad than cake recently but these blackberries needed using so combining together a couple of recipes I tried to make these a little healthier, I used the most unrefined sugar I could, they only have 1 egg and use a small amount of olive oil rather than butter. I know, who am I kidding? Muffins are not a health food but I like to think this recipe is slightly healthier than some muffin recipes! I will update here as next time I’m making these I will try wholemeal flour and less sugar.
I like making muffins as they are so easy, not too much mixing is required so a good old bowl and wooden spoon will do here, just mix together the dry ingredients, then the wet and add together. It’s as easy as that! These muffins were lovely and light, nice and cinnamony with little bursts of delicious blackberries. In 30 minutes you have a lovely autumn treat!
Blackberry Oat Muffins
- 175 grams self-raising flour
- 50 grams porridge oats (I used old-fashioned, larger oats)
- 140 light muscodavo sugar
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1 egg
- 150 ml buttermilk
- 90 ml olive oil plus a little for greasing tin
- 150 grams blackberries, rinsed
- Preheat your oven to 200 C, 400 F, Gas 6. Grease a muffin tin with a little olive oil and place a muffin case in each one.
- Put the flour, oats, sugar, cinnamon and baking soda into a bowl and mix together.
- In a separate bowl beat together the egg, buttermilk and oil.
- Lightly mix the wet mixture into the flour mixture.
- Gently fold in the blackberries.
- Divide between the prepared muffin cases and bake for 20 -25 minutes.