FULL RECIPE

Long time I wanted to make a post about a recipe of these cook books.
A friend of times ago , James organized a fun event to exchange books, and I am grateful that he included me.
Then Sam Gould of England sent me these two books of English cuisine and I send a book of Chilean food here.
Here is really difficult find english cook books .

Sam I want you know I really enjoyed these books just had not taken photos to recipes.
Finally I took pictures in this recipe for these blackberry muffins .
Delicious and I love blackberries.
Thank you Sam, thank you very much James.

Source : BBC Good food "Bakes & Cakes"

Ingredients

85 grams butter melted plus extra for greasing
400 grams (14 oz) plain flour
75 grams (6 oz) caster sugar
1 tablespoon baking powder
1 orange finely grated zest
1/2 tsp salt
284 ml buttermilk or greek yogurt
2 eggs beaten
250 grams blackberries

Method

Heat oven to 180 °C (370 °F)

Butter a 12 hole muffin tin. In a large bowl,combine the flour,sugar, baking powder, zest and salt.

In a separate bowl mix together the greek yogurt or buttermilk, eggs and melted butter.
Make a well in the centre of the dry ingredients and pour in the greek yogurt mixture.
Stir until the ingredients are just combined and the mixture is quite stiff, but be careful not to overmix.
Lightly fold in the blackberries, then spoon the mixture into the tins to to fill the holes generously.

Bake for 20 minutes until risen and pale golden on top.
Leave to cool in the tin for a few minutes, as the muffins are quite delicate when hot. Run a palette knife around the edge of the muffins and carefully transfer to a wire rack to cool.

Print recipe here