Oh what beauties we found on our walk today. Dark blue/purple plump little berries, also known as Black Whortleberry, Burren Myrtle, Dyeberry, Huckleberry, Whortleberry...free food, great fun to pick, all the children helped, eat and dyed their fingers pinky purple. Here's a recipe to show them off..
makes 8
115g/4oz/1 cup plain flour
15ml/1 tbsp baking powder
pinch of salt
65g/2half oz/half cup of soft light brown sugar
1 egg
175ml/6fl oz/3quarter cup milk
45ml/3 tbsp veg oil
10ml/2tsp ground cinnamon
150g/5oz/1 and quarter cups whinberries
1. Preheat the oven to 190oC/375oF/Gas mark 5. Grease eight (or more) muffin tins.
2. with an electric mixer, beat together the flour, baking powder, salt, sugar, egg, milk, veg oil and cinnamon until smooth.
3. fold the whinberries into the flour mix
4. spoon the mixture into the prepared tins, filling them about two thirds full. Bake for 25 mins, or till golden brown
5. leave to cool in the tins for 10 mins, then transfer the buns to wire rack to cool completely.
Todays illustration is 'whinberry'© Lois Blackburn, www.loisblackburn.co.uk
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