Baking / Free from / Fruit & veg / vegetarian

Squidgy blackberry & marzipan muffins

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Although autumn brings with it a slight air of melancholy, grey days and drizzle days (and therefore bad hair days) replacing the laziness of summer, there is no denying the wonder of autumnal bounty hitting our kitchens, plates and tummies at this time of year. All the deliciously plump fruit and veggies that have basked in the sun all summer long are now ripe for the picking. Figs and plums and blackberries crying out to be poached and baked and covered in crumble; stewed squash, roasted beetroot and shavings of white truffle, earthy and robust and comforting. For the greedy chef and/or eater, autumn is the ultimate feast: Let the gorging commence.

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Why not take advantage of the blackberry glut and make these wonderful blackberry and marzipan muffins? Squidgy, moist almond sponge with berries and chewy nuggets of marzipan dotted throughout, the sweetness of the almonds is offset perfectly by the tartness of the berries – conjuring a similar sentiment to the classic Bakewell tart but in cake form. So for those of you that didn’t catch that:

***IT’S BLACKBERRY SEASON – BAKE THESE MUFFINS TODAY!***

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Squidgy blackberry & marzipan muffins

Makes 12

Ingredients:

– 140g butter, softened
– 140g caster sugar
– 2 eggs (free-range please), beaten
– 110g ground almonds
– 60g plain flour, sifted
– 1 teaspoon baking powder
– 1/2 teaspoon bicarbonate of soda
– 75g marzipan, chopped into small cubes
– 180g fresh blackberries, halved if large (extra points if you pick your own!)
– Icing sugar, for dusting

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Method:

Preheat your oven to 190Β°C and line a 12 hole muffin tin with cases.

In a food mixer using the beater attachment (or by hand with a wooden spoon), cream the butter and sugar until pale. Gradually beat in the eggs.

Fold in the almonds, flour, baking powder and bicarbonate of soda, until just incorporated. Gently stir in the marzipan cubes and berries.

Divide evenly between the muffin cases and bake for about 25 minutes, until the cakes are golden and springy on top.

Remove from the tin, allow to cool on a wire rack and dust with icing sugar.

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Source: Recipe and photos by pip & little blue.

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