Black­berry, al­mond and po­lenta muffins

MAKES 10

Food and Travel (UK) - - Contents -

As an al­ter­na­tive to broc­coli seeds, you could use poppy seeds with­out soak­ing.

2tsp or­ganic broc­coli seeds soaked to soften for a few hours or overnight in hot wa­ter

100g fine po­lenta or corn­meal 150g ground al­monds

2tsp bak­ing pow­der

175g golden caster sugar 3 medium eggs

½tsp pure al­mond ex­tract 90ml olive oil

150g nat­u­ral yo­ghurt

300g black­ber­ries

muf­fin tin muf­fin cases

Drain the broc­coli seeds and dry on kitchen pa­per while mak­ing the muf­fin mix­ture. Pre­heat the oven to 190C/375F/Gas 5. Line the muf­fin tin with dou­ble-pa­per muf­fin cases.

Sift to­gether the fine po­lenta, ground al­monds and bak­ing pow­der in a bowl. In an­other bowl put the sugar, eggs, a pinch of salt, al­mond ex­tract, oil, yo­ghurt and 1tsp broc­coli seeds and whisk to­gether the in­gre­di­ents. Add the dry mix­ture to the wet and stir with a wooden spoon with­out over-mix­ing. Take 120g of the black­ber­ries and re­serve for the top­ping (3 per muf­fin); gently fold the re­main­der into the muf­fin mix­ture. Spoon even amounts into the pre­pared muf­fin cases. Add 3 re­served berries and a sprin­kling of the re­main­ing broc­coli seeds to each muf­fin.

Bake for 20 min­utes be­fore turn­ing the tins around on the shelf and bake for a fur­ther 10 min­utes un­til lightly golden and firm to the touch. Cool for 10 min­utes, then take the muf­fin cases out of the tin and cool on a wire rack. When com­pletely cold, gently peel off the outer pa­per case leav­ing the other at­tached to the muf­fin.

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