Blackberry cornbread muffins

45 MINUTES | MAKES 12 16 | EASY

butter 100g, melted plus extra for the tins

eggs 2

natural yogurt 300g, plus extra to serve

runny honey 3 tbsp

plain flour 150g

polenta 150g

golden caster sugar 50g

baking powder 2 tsp

blackberries 200g, halved if large crème fraîche or butter whipped with honey to serve (optional)

1 Heat the oven to 180C/fan 160C/gas 4. Butter the holes of a muffin tin generously or line with paper cases (you’ll get crisper edges if you use butter). Whisk together the eggs, yogurt and honey in a jug using a fork. In a separate bowl, whisk together the flour, polenta, sugar, baking powder and 1/2 tsp of fine salt with a balloon whisk to break up any lumps. Add the wet ingredients and the melted butter, and whisk until just combined, being careful not to overmix. Fold in the blackberries.

2 Spoon the batter into the prepared tin, ensuring there are one or two blackberries in each hole and filling them about two-thirds full. Bake for 25-30 minutes or until golden and crisp on top. Cool for 10 minutes in the tin before loosening around the edges with a knife (if you’ve buttered the tin), removing from the tin and serving warm or at room temperature. The muffins will sink slightly as they cool. Serve with an extra dollop of yogurt, crème fraîche or butter whipped with honey.

PER MUFFIN 16 142 kcals | fat 6.5G saturates 3.8G | carbs 17.2G | sugars 8.5G fibre 1.1G | protein 3.2G | salt 0.6G