I haven’t posted a recipe on here for ages, and after I cobbled together this yummy Blackberry Blueberry Muffin Recipe I tried to make sure I took a picture so I could share it with you.

Last week this house was running low on pretty much everything.  There’s no shop to walk to and loading up the car with a toddler whilst 9 months pregnant is not much fun.  I considered what was available in the fridge and thought that surely there had to be something in the cupboard that might pass vaguely as breakfast.

INGREDIENTS:

• 200g plain flour
• 70g caster sugar
• 2 1/2 tsps baking powder
• 1/2 tsp salt
• 1 tsp grated orange peel
• 1/2 cup blackberrys
• 1/2 cup blueberries
• 200g Mascapone (half a tub)
• 2 medium eggs
• 80g melted butter

TOPPING

• 2 tbsps brown sugar
• 1 pinch nutmeg
• 1 pinch cinnamon

RECIPE:

Preheat oven to 200°C.
Combine the flour, sugar, baking powder, salt and orange peel in a large bowl.
Stir in the blackberries and blueberries into the dry mixture, coating the fruit thoroughly.
Mix the mascapone, eggs, butter and add to the try mixture.
Stir until the mixture is just combined, add some milk if you have it to loosen the mixture if too stiff.
Next make up the muffin topping by combining the brown sugar, nutmeg and cinnamon.
Divide the mixture equally into the muffin cases and sprinkle the sugar and spice topping to the top of each muffin.
Bake in the oven for 25 minutes at 200°C.