Banana and Blackberry Muffins

I’ve saved this recipe up, as I actually made these a couple of weeks ago when the first blackberries arrived in our shops. Sweet bananas and fruity blackberries, combined with cardamom and cinnamon… Yum!

Banana and Blackberry Muffins

This is one of my favourite muffin recipes, which I’ve posted before with blueberries (see here). The original recipe comes from Cheeky Kitchen, but I have slightly adapted it over the years.

Ingredients

2 very ripe bananas
3/4 cup (150g) brown sugar
1 oz (30g) butter/margarine
1/2 cup (110ml) oil
1/2 tsp salt
1 1/4 tsps baking powder
1 1/2 tsps cardamom & 1 1/2 tsps cinnamon
1 3/4 cups (220g) flour
1/4 cup (55ml) milk/soya milk
A generous 1 1/2 cups (225 – 250g) fresh (or frozen) blackberries

In a large mixing bowl, combine bananas, sugar, butter and oil. Mix well. Add milk. Sieve and fold in dry ingredients. Mix in blackberries. Spoon into 12 large muffin tins. Bake at 190 degrees for 25 minutes, or until muffin tops spring back to the touch.

ENJOY!

Note: if you use margarine and soya milk they are vegan. :-)

Link for conversion tables:

http://www.traditionaloven.com/tutorials/conversion.html