By Karen
Thorne
If you ever stay in an American B&B you will almost
certainly be offered a different type of baked good everyday. In an
English B&B it's rare to be offered muffins but even though I
do offer them "freshly baked at the crack of dawn by my own fair
hands" 99% of guests still choose the full english.
Finding the perfect muffin recipe has been a bit of a lifelong
quest but I think I'm there now. The magic ingredient is really the
cinnamony sugary streusel topping!
These can also be made using blueberries, whinberries (wild
bilberries to those of you that don't live in Shropshire ),
raspberries or, in the Autumn when you have a glut, apples.
For the muffins
225g self raising flour
1 teaspoon baking powder
60g caster sugar
1 teaspoon cinnamon
140g fresh or frozen blackberries
55g melted butter
1 beaten egg
200ml milk
For the streusel topping
50g soft brown sugar
1 level tsp ground cinnamon
50g plain flour
40g butter, melted
Preheat conventional oven to 200 degrees or fan oven to 180
degrees or gas mark 6
Take either a 6 giant muffin tin and grease well or put paper
muffin cases in 10 holes of a conventional muffin tin.
Mix together all the ingredients for the streusel topping - it
should have some biggish crumbly lumps.
Sift the flour and baking powder into a bowl, then stir in the
sugar, cinnamon and blackberries.
Mix together all the wet ingredients and combine very gently and
quickly with the dry ingredients - the mixture will look quite
lumpy and unappetising.
Spoon the mixture into the cases and sprinkle the streusel
topping on top.
Put in the oven for about 15-25 minutes until risen and golden
brown - eat immediately!
The article
Blackberry Muffins with a Streusel Topping was Submitted by Karen
Thorne through Articles.GetACoder.com
network. Here's the additional information: Karen Thorne runs the
award winning Hopton House Bed and Breakfast in the beautiful South
Shropshire countryside. http://www.shropshirebreakfast.co.uk/
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save yourself time, effort and money by checking out our training
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