Fraughan And Apple Crumble Muffins

The fraughan bushes
The fraughan bushes

We had a chance sighting of fraughans (sweet berries that have the appearance of blueberries on the outside but are inky purple/black on the inside – which might be known as bilberries in countries other than Ireland) on Friday and we only managed to gather a few of them but we certainly made the most of them by using them in these incredibly tasty Fraughan And Apple Crumble Muffins.

Picking fraughans
Picking fraughans

The fascinating thing about the fraughan is that it’s quite an unknown berry, to judge from the reactions of our friends, even though it’s pretty plentiful in some spots and makes delicious food. That might be a more recent situation though as some searching online has revealed that the last Sunday in July has traditionally been known as Fraughan Sunday! Anyway, our muffins were such a success, that we went back up the hills on Saturday to gather more fraughans for some amazing Fraughan Jam and I’ll share that recipe tomorrow.

The first batch of fraughans
The first batch of fraughans

Recipe: Fraughan And Apple Crumble Muffins

Summary: A delicious Irish treat

Ingredients

  • For the Muffins:
  • 250g Self raising flour
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 ½ tsp Cinnamon
  • 110g Granulated sugar
  • 1 Large egg
  • 150ml Milk
  • 100g Melted butter, cooled
  • 180g Finely diced apple (we used a sweet apple, but the choice is yours)
  • 90g Fraughans, washed but not sliced (the balance between these two is up to you, we had to use fewer fraughans because we didn’t have many)
  • For the Crumble:
  • 40g soft butter (room temperature)
  • 100g plain flour
  • 50g brown sugar

Instructions

  1. Preheat you your oven to 200 Degrees Celsius (180 Degrees if yours is a fan oven)
  2. Then make your crumble by placing the plain flour and the butter in a third bowl and rub the flour into the soft butter with your fingers
  3. When the are thoroughly mixed, add the sugar and combine
  4. Set aside
  5. Mix the flour, baking powder, salt and cinnamon in a large bowl before adding the sugar
  6. Create a well in the centre of your mix.
  7. In a separate bowl beat the egg, add the milk and the slightly cooled melted butter and the thinly chopped apple and the fraughans
  8. Pour all of the wet ingredients into the dry ones and stir until just mixed
  9. Spoon immediately into your muffin cases
  10. Sprinkle the muffins with crumble mix Bake the muffins in the oven for 20-25 minutes. The tops of the muffins should be golden brown and springy to the touch

Quick notes

We measured our muffins by putting a single ice-cream scoop into fairy cake cases, if you like your muffins larger, you’ll need to adjust your batter per muffin upwards.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 18 (See notes)

My rating 5 stars:  ★★★★★ 1 review(s)

 

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The washed and dried fraughans
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The fraughan bushes
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Picking fraughans
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The first batch of fraughans
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Sieving the flour
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The dry mix
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The wet mix
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The apple
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The whole muffin batter
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The crumble
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Fraughan Berry (Bilberries) & Apple Crumble Muffins

Sieving the flour
Sieving the flour
The dry mix
The dry mix
The wet mix
The wet mix
The apple
The apple
The whole muffin batter
The whole muffin batter
The crumble
The crumble
fraughan-muffin-final
The final product

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