Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes
50g almond flakes
250g plain flour
2 tsp baking powder
1 tsp ground cinnamon
pinch of salt
100g caster sugar
1 lemon, zest only
1 egg, lightly beaten
50g unsalted sweet butter, melted
1½ demerara sugar
1. Preheat the oven to 200C (400F, gas 6, fan 170C).
2. Line a 12-hole muffin tray with muffin cases.
3. Heat a dry frying pan for 5 minutes over medium heat. Add the almond flakes and toast for a couple of minutes until golden brown. Shake the pan every now and again to ensure that they are evenly toasted. Tip on to a plate and leave to cool.
4. Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl. Add the caster sugar and lemon zest and stir everything until evenly mixed.
5. Stir the egg, buttermilk and butter together thoroughly. Tip into the dry ingredients and mix lightly, then fold in the blackberries.
6. Divide the mixture between the muffin cases. Scatter the toasted almonds over the top and add a good pinch of demerara sugar to each.
7. Bake for 25 minutes until well risen and golden. Cool on a wire rack.
8. Enjoy and resolve to go foraging again.
– Use cultivated blackberries if you can’t find any blackberries growing near you.
– The muffins are nicest when freshly baked and still warm. You can warm them again in a microwave. Choose a medium power (about 600 W) for about 30 seconds.
– The muffins freeze well, so if you have any left over put them in the freezer.