Drink and dial. Do you remember the days? Or drink and text? I recall deleting some numbers from my phone, save I call them at an inopportune gin related moment.
And in later years drink and eBay became my vice. I once successfully bid on 3 vintage picnic hampers in one evening. All pick up only. Oops.
Now? Well last night, I may have had a couple of glasses of wine as a celebration (more on that at another time) and well, I may have bought the kids a playhouse for the garden. We’re talking a wooden house on stilts complete with ladder and exit slide. Yes, I drank and lived out my own childhood fantasies. I always wanted a wooden wendy house.
I hope they let me in.
Now onto the recipe. These are bursting with berries, ever so slightly tart, vegan cupcakes. They are not overly sweet, in fact I think they could happily handle a tooth-ache inducing frosting of some sort if you were so inclined to whip one up. They would also be good bed-fellows with a few dark and white chocolate chips thrown in. Beware the batter is psychedelic purple pre baking and then calms to a respectable brown crust with delicate purple hued filling.
And if blackberries are a little tart then do think about replacing with a higher proportion of blueberries or even strawberries.
Lots of great recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, The Works, at Waterstones, WHSmith, The Book Depository and many smaller outlets. (Pssst! Did you know I have a new book coming out in September? Keep tuned for more info!)
One year ago: Salmon and asparagus quiche, Rosemary chicken Dijon stew, Lemon, blueberry and white chocolate cupcakes, Apple, ginger and maple syrup cake and my Grandma’s Cornish ginger fairings from my book.
Blackberry & blueberry muffins
- 170g blackberries
- 170g blueberries
- 80mls vegetable oil
- 190g plain flour
- 140g caster sugar
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
Preheat the oven to 180C/gas mark 6 and line a 12 hole muffin tin with paper cases.
Use a food processor with the blade attachment fitted (or a handheld blender) to blitz the blackberries, blueberries and oil to a smooth consistency. Add the rest of the ingredients and pulse lightly a few times until just combined. (You can also stir the dry ingredients in with a metal spoon).
Divide equally between the 12 cases and bake for 25 minutes until the muffins are brown on the top and a toothpick comes out of the middle of the central cupcakes clean. Cool out of the tin, on a wire rack. These keep in an airtight tin for 2 days or can be frozen in freezer bags. Defrost at room temperature for 30 minutes before eating.
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