Blackberry and Chocolate Chip Muffins
Pre-heat the oven to 190C/gas mark 5. Line a 12 hole muffin pan with paper muffin cases.
250g wholemeal bread flour (I used Denver Mills)
2tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
120g unsalted butter, melted
120g caster sugar
2 eggs lightly beaten
100ml skimmed milk
A handful of milk chocolate chips
Sift together the first four ingredients on the list. In a separate bowl beat together the melted butter, sugar, eggs and milk. Gently add the liquid mixture to the dry mixture with a metal spoon until just combined. Fold in the blackberries and chocolate chips. Spoon the mixture into the muffin cases and bake for about 20 minutes.
Transfer to a wire rack to cool.
Hints and Tips
When I first made these I used wholemeal bread flour as it was what I had to hand. Conventionally I would use plain wholemeal flour but the bread flour makes a nice alternative.
You can use plain white flour instead of wholemeal but this will make the muffins a different texture and without the added health benefits!!!
Make sure the melted butter has cooled down before adding to the other ingredients.
Do not over mix when adding the liquid ingredients to the dry ingredients otherwise your muffins will turn out heavy instead of light and airy.
You can substitute the blackberries for other berries and use white or dark chocolate chips if they are your preference.
If you do try this recipe (your friends and family will love you for it) then please let me know what you think of the end result!