I wanted to use up some of my blackberries in the freezer, but not in the usual blackberry and apple crumble/pie style – too autumn like. Also I had a craving for something chocolatey and if you’re anything like me, once you get that idea in your head, then nothing else will do.
Do chocolate and blackberries go together? Only one way to find out …
This was adapted from a recipe that I’ve had for a while, printed and stuck in my little notebook of recipes. I think it was from the BBC Good Food website, I can’t tell any longer from the page as I cut it down to fit, but that’s a site I often use for such recipes. The original recipe didn’t contain any chocolate, so if you’d prefer this, omit the cocoa powder and use 150g flour, also omit the chopped chocolate at the end, and you can add poppy/pumkin seeds or maybe walnuts, as you wish.
Preheat the oven to 200ºc and line a muffin tray with 6 muffin cake papers. You can double the quantities if you want to make 12.
In a small pan, melt 50g butter. Allow to cool before mixing with 100ml milk and 1 beaten egg. In a separate bowl combine 100g plain flour with 50g cocoa powder, 50g sugar and 1 teaspoon baking powder. Add the wet ingredients to the dry and briefly fold together. Add 100g blackberries and 50g roughly chopped dark chocolate or chocolate chips. Fold again until just blended.
Divide the batter among the cake papers and bake for 20-25 mins. Allow to cool slightly in the tin and then transfer to a cooling rack. Now devour with a large cup of tea!