Olive Oil Blackberry Muffins

This is a fantastic seasonal recipe with freshly picked wild blackberries. For a lighter and more healthier muffin we used olive oil instead of butter and added Greek yogurt to obtain moist, fluffy exceptionally flavourful muffins bursting with berry goodness. They are also very low in sugar which makes them the ideal waist-friendly dessert. If you're still in search for a delicious afternoon treat or light breakfast here is the perfect treat you've been looking for.

Makes: 6

Prepare: 20 minutes, plus cooling

Cook: 20-25 minutes

Ingredients:

• 60ml olive oil (circa 3-4 tbsp)
• 2 eggs, lightly beaten
• 1/2 lemon (unwaxed organic), zest
• 50g golden caster sugar
• 130g plain flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• pinch of salt
• 3tbsp Greek yogurt
• 200g wild blackberries, fresh
• 30g toasted almond flakes
• 20g demerara sugar

1. Preheat the oven to 200°C, gas mark 6. Line a 6-hole muffin tin with paper cases. In a large bowl, beat the eggs with the sugar then gradually add the olive oil and lemon zest until well combined.

2. Sift the flour, baking powder, cinnamon and pinch of salt into a bowl. Gently fold the dry ingredients into the wet ingredients and mix lightly, adding the yogurt as you go along. Lastly fold in the wild blackberries.

3. Carefully spoon the mixture in the prepared muffin tray. Scatter on the toasted almond flakes and a good pinch of demerara sugar to each.

4. Bake for 20-25 minutes or until well risen and golden. Cool on a wire rack.

Tip: If you don't have wild blackberries you can use store bought blackberries instead.