Dame Miranda Gore-Browne
Slow down and savour the comforting and reassuring hug of warm, freshly baked muffins. A great way to look after yourself and others. Grab for breakfast on the go, make a mug of tea and give yourself permission to have a moment of calm, or pack them for friends or children so they have a bit of nourishing home-baked love with them in their day. Perfect for Halloween and for using up the middle of your carved pumpkin.
Ingredients
140g soft brown sugar
20g honey
100g oats, or muesli
170g self-raising flour (or self-raising wholemeal)
1 teaspoon of bicarbonate of soda
2 eggs
200ml milk
80g butter, melted
½ an eating apple, cored and finely chopped
100g Grated pumpkin or butternut squash
100g Blackberries
For the topping:
20g oats, 2 teaspoons of demerara sugar
Method
Preheat the oven to 170 degrees and line a 12-hole muffin tray with paper cases or squares of non-stick baking paper.
Put all of the ingredients into a mixing bowl except the blackberries and stir together with a wooden spoon.
Stir gently until you have a creamy mixture.
Spoon the mixture into the prepared muffin cases, filling each one about half full, add some blackberries and then spoon the remaining mixture on top.
Sprinkle with a little demerara sugar and a few oats.
Bake in the preheated oven for about 30 minutes, or until golden and springy to the touch
