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Blackberry almond and polenta muffins
Makes 10 Cakes, Bread and Pastries
Ingredients
- 2tsp organic broccoli seeds soaked to soften for a few hours or overnight in hot water
- 100g fine polenta or cornmeal
- 150g ground almonds
- 2tsp baking powder
- 175g golden caster sugar
- 3 medium eggs
- 1⁄2tsp pure almond extract
- 90ml olive oil
- 300g blackberries
- 150g natural yoghurt
Method
Drain the broccoli seeds and dry on kitchen paper while making the muffin mixture. Preheat the oven to 190C/375F/Gas 5. Line the muffin tin with double-paper muffin cases.
Sift together the fine polenta,
ground almonds and baking
powder in a bowl. In another
bowl put the sugar, eggs, a
pinch of salt, almond extract,
oil, yoghurt and 1tsp broccoli
seeds and whisk together the ingredients. Add the dry
mixture to the wet and stir
with a wooden spoon without
over-mixing. Take 120g of the
blackberries and reserve for the
topping (3 per muffin); gently
fold the remainder into the muffin
mixture. Spoon even amounts
into the prepared muffin cases.
Add 3 reserved berries and a sprinkling of the remaining
broccoli seeds to each muffin.
Bake for 20 minutes before turning the tins around on the shelf and bake for a further 10 minutes until lightly golden and firm to the touch. Cool for 10 minutes, then take the muffin cases out of the tin and cool on a wire rack. When completely cold, gently peel off the outer paper case leaving the other attached to the muffin.
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