Makes 12
INGREDIENTS
115g/4oz/1/2 cup butter
75g/3oz plain chocolate, chopped
200g/7oz/generous 1 cup granulated sugar
1 egg, lightly beaten
250ml/8fl oz/1 cup buttermilk
10ml/2 tsp vanilla essence
275g/10oz/2/1/2 cups plain flour
5ml/1 tsp bicarbonate of soda
175g/6oz/generous 1 cup fresh or frozen blueberries, thawed
25g/loz plain chocolate, melted, to decorate

Chocolate Blueberry Muffins

Preheat the oven to 190°C/375°F/ I Gas 5. Grease 12 deep patty tins, or use paper liners. In a medium saucepan over a medium heat, melt

the butter and chocolate until smooth, stirring frequently. Remove from the heat and leave to cool slightly.

Stir in the sugar, egg, buttermilk and vanilla essence. Gently fold in the flour and bicarbonate of soda until just blended. (Do not overblend;

although the mixture may be lumpy with some unblended flour.) Fold in the berries.

Spoon the batter into the prepared bun tins, filling to the top. Bake for 25-30 minutes, until a skewer or cake tester inserted in the centre

comes out with just a few crumbs attached. Remove the muffins in their paper liners to a wire rack immediately (if left in the tin they will go

soggy). To decorate, drizzle with the melted chocolate and serve warm or cool.

Makes 12
INGREDIENTS
275g/l0oz/2/1/2 cups plain white flour
50g/2oz/generous 1/4 cup light brown sugar
20ml/4 tsp baking powder
pinch of salt
65g/2/1/2oz/generous 1/2 cup chopped blanched almonds
90g/3/1/2oz/generous 1/2 cup fresh blackberries
2 eggs
200ml/7fl oz/7/8 cup milk
65g/2/1/2 oz/4 tbsp butter, melted
15ml/1 tbsp sloe gin
15ml/1 tbsp rosewater

Blackberry Muffins

Mix the flour, sugar, baking A powder and salt in a bowl and stir in the almonds and blackberries, mixing them well to coat with the flour mixture.

Preheat the oven to 200°C/ 400°F/Gas 6. Grease 12 muffin tins, or use paper liners.

ln another bowl, mix the eggs with the milk, then gradually add the butter, sloe gin and rosewater. Make a well in the centre of the bowl of

dry I ingredients and add the egg and milk mixture. Stir well. Spoon the mixture into the muffin tins or cases. Bake for 20-25 minutes, until

browned. Transfer to a wire rack to cool.