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Blackberry and Apple Muffins

28 Feb

I recently bought a cupcake magazine because my true baking love will always be cupcakes, but sadly at the moment we are not meant to be ( I’ve been placed on a cupcake ban due to over baking them 😦 ) so really I just bought the magazine to drool over so decided to bake the nearest things to cupcakes I could… MUFFINS 😀


  • 250g self-raising flour
  • 175g unsalted butter
  • 175g light muscovado sugar
  • 1/2 tsp cinnamon
  • 2 tbsp demerara sugar
  • Zest of one orange
  • 1 small apple
  • 2 eggs
  • 2 tbsp whole milk
  • 1 tsp baking powder
  • 100g blackberries


  1. Preheat the oven at 180
  2. In a large bowl rub the flour, butter and muscovado sugar together to make fine crumbs013
  3. Take out about 4-5 tbsp of this mixture and put in a bowl and mix with the cinnamon and demerara sugar. This will be a crumble on top014
  4. Grate the apple down to the core and put it in a bowl, mix in the eggs, milk and orange zest.015
  5. Stir in the baking powder into the crumble mixture then add in the liquid mixture and mix through but do not mix too much.. this will cause rubbery muffins
  6. Then fold in the blackberries and pop into cases, then sprinkle some crumble over the top and pop in the oven016
  7. Allow to bake for around 20mins or until a cake tester comes out clean



Lemon Poppy Seed Muffins

22 Feb

So after what I would call an extensive search I finally found poppy seeds after going to the whole salers (musgraves cash and carry), apparently you can’t seem to get these in any of the local supermarkets and even tried some of the health food stores I passed by, although this could just be me being very blind and missing them or not looking in the right places for them… I tend to miss things that are right in front of me so this could well be the case here too. These are inspired by starbucks skinny (as if anything tasty can ever be described as this) lemon poppy seed muffins which I became obsessed with in my final year of school and first year of college.
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