Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
We just love this fantastic seasonal recipe, which is ideal for sharing.
Pick up a copy of Waitrose Kitchen magazine in store for even more fantastic seasonal recipes and meal ideas.
Makes: 12 muffins
250g plain flour
2 tsp baking powder
1 tsp ground cinnamon
100g golden caster sugar
1 lemon, zest
1 large egg, lightly beaten
50g unsalted butter, melted
50g toasted flaked almonds
20g demerara sugar
1. Preheat the oven to 200˚C, gas mark 6; line a 12-hole muffin tray with muffin cases. Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl. Add the caster sugar and lemon zest and stir in gently.
2. Stir the egg, buttermilk and butter together thoroughly. Tip into the dry ingredients and mix lightly, then fold in the blackberries.
3. Divide the mixture between the muffin cases. Scatter on the toasted almonds and add a good pinch of demerara sugar to each.
4. Bake for 25 minutes until well risen and golden. Cool on a wire rack.
Typical values per serving:
More info: 4.4g protein / 1.6g fibre