Your browser version is outdated. We recommend that you update your browser to the latest version.

 

Apple & Blackberry muffins recipe

apple & blackberry muffins cake recipeI thought I'd spend a bit more time on the popular topic of Blackberries, and their best friend Apple, before moving on to the other free foods available to us from the wilds.

When in the mood for something cakey this is always a winner and perfect with a cup of tea. This recipe can also be baked as a loaf and results in a delicious cake that's hits the spot without being too sweet, and with enough fruit to make you start to believe that, just maybe, it could be good for you? OK, it's no salad but it's certainly got more nutrients than a fudge cake! ;)

 

Our little gas oven can be a tricky one to get a good round cake out of, or it's just me but I prefer to blame the oven! ;) The older style of caravan (or motor home) ovens are so small with quite a strong heat source at the back  so really don't cook evenly, that coupled with the lack of a thermostat control means a lot of checking, turning, and temperature adjustment is in order. What I have discovered however is that while a cooked-in-the-middle round cake without burnt edges is near impossible, muffins are do-able since they cook through faster and can be easily rearranged if necessary. Loaves also do well since you can cook them long and slow and their shape helps to keep them away from the harsh flame at the back.

 

These muffins are fantastically fruity and I love how a less than thorough mixing results in a slightly marbled effect! Scroll down for the bonus Blackberry icing...

 

I find this recipe fills one tray of 12 small cupcakes, double the recipe if you'll be needing more.

 

 

 

apple & blackberry muffins

Ingredients:

250g Self raising flour

75g butter

125g sugar

2 eggs

2 large apples

125g blackberries

 

Method:

Whilst you're waiting for the butter to soften up for step 1, preheat your oven to around 180 degrees C and arrange your paper cups on your muffin tray. You might prefer to use a reusable silicone tray which means you don't need to waste paper on cups, don't use a silicone tray with a small caravan gas oven though as the concentrated heat from the flames bar can burn the back edge! (that's how mine died...)

 

1. Cream together the butter & sugar.

2. Peel & chop/grate apples and wash your blackberries (or defrost if you're using a frozen batch)

3. Beat the eggs and flour gradually into the creamed butter mix, alternating between the two to avoid lumps until thoroughly combined. It tends to be quite a dry sticky mixture at this point since we're relying on the fruit to add moisture during cooking.

apple & blackberry muffin batter ready for baking...

4. Stir the fruit into the batter and spoon into the muffin cups.

5. Bake 180 degrees c for 10-20 mins until a skewer inserted into the centres comes out clean and they have risen.

Delicious & simple apple & blackberry muffins...

Allow to cool on a wire rack then enjoy! If you haven't shared them all out on the same day they'll keep nicely in an airtight container for several days.

 

Blackberry flavoured icing!The recipe is sweet enough to enjoy as it is, but then an extra drizzle of icing never goes amiss especially with Ryan's sweet tooth! We use Billingtons unrefined icing sugar which since it's unbleached like regular sugar (how did you think anything ends up pure white?) comes out a gorgeous natural caramel colour. This time I thought I'd play with a spot of natural food colouring and used some spare blackberry juice to wet the icing instead of plain water resulting in this lovely dusky pink colour, and a subtle fruity flavour! I imagine that it would come out a much brighter pink if using white-white icing but for me health and production ethics come before aesthetics.

 

I really need to give credit to Sheila the author of the original Apple & Blueberry loaf recipe at gimmetherecipe.com/2010/10/28/apple-blueberry-loaf-cake. It really wasn't much of a stretch to try blackberries instead of blueberries! What, you didn't think I invented every recipe on here did you? 

 

For more Blackberry and wild foods recipes don't forget to check out the Foraging section with a new post every #ForagingFriday!

 

< Back to Oven recipes

 

What's the blackberry harvest been like in your area this year? Comment below!

Share on Social Media


Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more


© 2014. The Waki Way. All Rights Reserved.

 

If something is useful & relevant to our readers we link to it directly (no 3rd party ads)! To help support the site we make use of affiliate links where appropriate; Sarah is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees. It doesn't cost you a penny extra to order anything via the links posted on this site.

 

The Waki Way shall under no circumstances be liable for any damages, convictions or injury whatsoever – including but not limited to damages arising out of, related to or resulting from your access to, or inability to access, this site, and your reliance on any information or opinions provided herein. 

Cookie Policy

This site uses cookies to store information on your computer.

Do you accept?