Tobermory Blackberry Muffins

Ingredients:

• 175 grams of butter
• 175 grams of self raising flour
• 175 grams of golden caster sugar
• ½ tsp of baking powder
• 3 large free range eggs
• ½ tbsp. of vanilla paste
• The zest of one lemon
• 6 washed large blackberries
• ¼ of a teaspoon of Tobermory Blackberry Jam (per muffin)

1. To begin this recipe weigh out all of the ingredients as stated above.
2. Pre-heat your oven to 180.
3. In a large mixing bowl cream together the sugar and butter until pale and fluffy.
4. Once at this stage, add your eggs into the mixture one at a time, then add your flour along with your baking powder.
5. Using a folding technique incorporate the mixture, ensure that you don’t knock out all of the air.
6. Next add your vanilla paste, lemon zest, go cautiously with this or otherwise it will just overpower the cakes.
7. Place your muffin cases into a large muffin tray. In each of the cases place a blackberry, then half fill each of the cases with the cake mixture, once half filled, place ¼ of a teaspoon of jam in the middle. Now fill the cases with more mixture.
8. Place into the oven for 18 minutes, until they are golden brown and cooked through.
9. Whilst they are still warm dust them lightly with icing sugar and place one blackberry on top.

Enjoy with a cup of artisan coffee!

The Gourmet Gent.