Gluten Free Buckwheat and Blackberry Cupcake Muffins

Name: Gluten Free Buckwheat and Blackberry Cupcake Muffins
Cook time: PT30-35 M
Yield: 6-8 muffins
Ingredients: 100g FREEE Buckwheat Flour 3 tsp FREEE Baking Powder 100g caster sugar 1 apple 1 egg 50ml oil 3 tbsp water 75g blackberries

5.0

2 Ratings

30-35 minutes 6-8 muffins Nuts,Peanuts,Gluten,Wheat Vegetarian

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About this recipe:

We treat ourselves to these cupcake muffins and enjoy a seasonal burst of autumnal, fruity flavour when there are lots of blackberries in the hedgerows.

Equipment:

cupcake cases, 12-hole muffin or tart tray, 2 x mixing bowls or blender

Ingredients:

100g FREEE Buckwheat Flour
3 tsp FREEE Baking Powder
100g caster sugar
1 apple
1 egg
50ml oil
3 tbsp water
75g blackberries

Method:

190°C, Fan 170°C, 375°F, Gas 5

Pre-heat the oven.
Stand cupcake cases in the holes of a muffin or tart tray.
Measure the flour and baking powder into a bowl, stir to combine and sieve into another bowl.
Stir in the sugar.
Peel the apple, chop it into 1cm/⅜” cubes.
Break the egg into a large mixing bowl or blender, add the oil, water. Beat together well.
Mix in the prepared flour.
Stir in the apple and blackberries.
Spoon the mixture into the cupcake cases.
Divide the blackberries between the cupcakes pressing them into the top of each.
Bake for 30-35 minutes, depending on size.
Transfer the cakes onto a wire rack and leave to cool.