Scrumped Blackberry and Apple Muffins

I was given some apples today, not just any apples but Sussex apples. They were windfalls from trees grown in an ancient orchard that contains some rare and local varieties, some trees are only to be found in the local area and some almost to the very orchard itself. A basket of small, knobbly, russet coloured apples, Ringmer Falstaff's that were cherry red and green. Curiously named, fragrant, and pale yellow, Tinsley Quinces and a handful of an all time favourite of mine, the sharp, bright tasting English Cox. All of them misshapen beauties, some with their leaves still attached. My basket glowed with Autumn colour.

Growing around the edges of this secret orchard, in deepest, darkest, Sussex, were brambles scrambling over the hedgerows, groaning under the weight of ripe blackberries, black gold. Together, the apple and the blackberry blend their flavours to make something much more than their sole part might achieve, in other words, they are a perfect match. These seasonal, fragrant, breakfast muffins are hearty, firm and crunchy on the top and light and soft in the middle and make use of what nature provides us at its best. The blackberries explode their syrupy sweetness and a crunch from the inclusion from a handful of crushed walnuts. Delicious and healthy.  I had walnuts to hand, but you can use your favourite, hazelnuts would be good. This is a great breakfast for those on the go or to take to work with you and eat mid morning. Shared with a glass of cold fresh milk, these muffins makes for a good start in my book.

Try and seek out some locally grown apples, they offer unique tastes and in many unusual varieties. You are more likely to find them for sale in the smaller greengrocers in your local area. We are right in the middle of English apple season and there is such an abundance of choice, it would be a pity to miss out on them. Our apples are something to be proud of in this country so go and find a local orchard and get munching. Take a container with a lid when you go on your walks and when you see blackberries, fill up your pot, you can always freeze them until you need them. Delicious free food.

Scrumped Blackberry and Apple Muffins

Makes 14

200 gms fresh, washed and dry blackberries

3 small apples

60 gms crushed nuts of your choice

1 free-range eggs

60 ml vegetable oil- I use cold-pressed rapeseed

1 tbspn maple syrup

130 ml milk

100 gms golden caster sugar

185 gms plain flour

2 1/2 tpns baking powder

pinch salt

zest of 1/2 lemon

2 tpns vanilla extract

Preheat your oven to 200C/Gas6/400F.

Whisk together in a bowl all your wet ingredients. Sift into this all the dry and stir to form a fairly stiff batter. Fold in the berries, nuts, zest and grated apples. I leave the skin on. Fill your large muffin cases just over halfway. Place on a baking tray in the middle to top of the oven for around 25 minutes, they will go a delicious golden brown. Leave to cool on a wire tray before serving.