Blackberry crumble muffin

There was some crumble topping left from my chestnut crumble cake, so I baked some blackberry crumble muffins.

Because I didn't strain the jam the muffins had a lot of pips, which I was quite fine with, but if you like more smooth texture I recommend you use a jam without pips our strain it with a sieve.

By the way, for some of the muffins I mixed the crumble topping in the batter in stead of putting it on top. And..., it was actually pretty good! One thing is when you mix in the crumble, make use not to over mix or the cake will become tough.

Ingredients:

Flour 150g

Baking powder 1 tsp

Brown sugar 150g

Egg 3

Butter (melted) 100g

Blackberry Jam 100g

Crumble (see chestnut crumble cake or apple crumble cake)

1. Preheat the oven to 180ºc. Make the crumble by combining all the ingredients in a bowl and rub with fingers until the mixture becomes sandy.

2. Make the cake mixture. Beat eggs and sugar together until it's fluffy.

3. Add melted butter into 2 and mix well.

4. Sift flour and baking powder. Fold them into 3.

5. Fold in blackberry jam into 4. (Mix in the crumble if you want the crumble in the batter.)

6. Pour the cake mixture into a cake tin. Put the crumble on top.

7. Bake in the preheated oven for 45 minutes or until the top of the cake is lightly golden.

Have you seen my other cakes with Blackberry jam?

Skinny Blackberry pie

Blackberry Swiss roll

Skinny blackberry muffin

We still have a lot of blackberry jam left that I made after our foraging the other day so I made skinny muffins with it to go with morning coffee.

Only sugar in those muffins are from the jam and I reduced the amount of fat as much as I could. So..., they weren't like those very sweet and buttery cupcakes but still have nice moist texture thanks to the blackberry jam and it's perfect for someone like me who sometimes wants to feel "Oh, I'm being healthy!".

You can use any jams instead of blackberry jam;)

Ingredients:

Flour 100g

Egg 2

Blackberry jam 3 tbsp

Oil 2 tbsp

1. Preheat the oven to 180ºc. 

2. Beat eggs until it's light and fluffy.

3. Add blackberry jam and oil into 2. Mix well.

4. Fold flour into 3. Pour the mixture into muffin tin. Bake for 20 minutes.

Big Desserts!

We've just got back from dinner. Our first night in NY City, so we decided to have something that looks like a real American diner.

I had salad which was huge that I had to leave to save some space for the dessert. I also had a little taste of Andy's sides, the corn cake (they call it corn cake, but it looks like a muffin...) and the apple compote. Corn cake was quite savory and the kicks of corn grits were something bit different. The apple compote was nicely done too though I was bit surprised by the fact they served it as a side menu for the main.

And yes, the dessert, New York Cheese Cake! They serve the cheese cake from a famous cake shop called Roxy. My first mouthful..., oooh this is what I call cheese cake! It's so rich that I felt like my mouth was covered with creamy cheese. There is no fancy top ups on this cake. It's just a pure, ultimate cheese cake. Seriously, taste-wise and potion-wise, it is one of the best cheese cake I've ever had, a must-try!

I'm in New York!!

Last few days, I was busy packing up and getting ready for our trip to America and Japan. We left London yesterday and got on a plane to our first destination, New York! This is my first time in America, so I'm really excited!

Before we got on a plane, we got Starbucks chai tea latte and this skinny lemo poppy seeds muffin (btw, I always think they shouldn't call it "Skinny" when they covered the muffin with incing sugar, which is of course lovely for me...)
We saved the muffin till we sit down and all settled on the plane. The lemony ran through nicely my tired boy, and then I drifted into a nap....

Since I'm not in my kitchen next few weeks, I'm going to to try sweets and desserts everywhere we're going to visit:) Exciting stuff:)