Blackberry, almond and polenta muffins
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
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.