Bramble Muffins

When your amazing friend, sister from another mister and baking guru Charlotte White asks you to come back to Foodies Festival for a demonstration, you of course say an emphatic yes, but then panic about what you're going to bake and how you're going to fit recipe testing into your already insanely hectic work schedule.  

The one thing I did know was that I wanted to start a series of cakes & cocktails for my demonstrations, but I wasn't sure what path to take.  I toyed with mojitos and martinis, but I kept coming back to the fact that I wanted to keep it simple, so the bramble muffin & the bramble cocktail became the obvious choice.  

These muffins are both gluten & dairy free and can be made vegan by replacing the egg with either 2 tbsp flaxseed mixed with 4 tbsp water or 2 eggs worth of standard egg replacer.  I really love using rice flour here, it gives the muffins a lovely sweet nuttiness, but if you only have standard GF flour, this will work too.

Recipe

Makes 6

Prep time: 5 minutes
Cook time: 20 minutes

INGREDIENTS:
150g rice flour
1/4 tsp xanthan gum
1/4 tsp bicarbonate of soda
1/2 tsp baking powder
90g golden caster sugar
2 eggs
4 tbsp coconut oil (melted & cooled a little)
120g dairy free yoghurt (I like Oatly, however, if you are coeliac, use soya or coconut yoghurt as Oatly cannot guarantee it is fully GF)
2 tbsp creme de mure (I love British Mure, but any blackberry liqueur will be fine, you can also use alcohol free blackberry syrup)
120g blackberries (fresh or frozen)
*optional
1 tbsp Demerara sugar

METHOD:

• Preheat the oven to 190c/180c fan/gas 5
• Line a 6-cup muffin tray with muffin papers.  If you only have a 12 cup, pour some hot water into the empty cups to stop the tray from warping in the oven.
• In a large bowl add the flour, bicarb, baking powder, xanthan gum and sugar and whisk together to combine.
• In a separate bowl or jug, add the melted & cooled coconut oil, whisk in the yoghurt and eggs until combined, then add the creme de mure, whisking well to mix
• Make a well in the centre of the dry ingredients, then slowly add the wet mix to this, whisking as you go to ensure everything is fully mixed together and there are no lumps
• Fold through the blackberries, then spoon the batter in the prepared and waiting muffin tin
• Sprinkle the top of each with Demerara sugar, then pop in the oven for 20 minutes or until baked through - your cake tester should come out clean, but be careful not to pierce a blackberry!
• Remove to a wire rack to cool for about 10 minutes, then remove from the tray and leave to cool completely.

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