I ran past a bulging bramble berry bush, turned back, gorged, then came back with a Tupperware.
In summer, exotic bramble berry bushes suddenly spring into bursts of red berries, that ripen to black. The plants are near impossible to eradicate from natural bush, so I feel that my berry picking is is fact an act of conservation! Note to anyone is the know: are bramble berries and blackberries the same thing? Since a child, as with most South Africans, we have always known them as bramble berries.
I digress – it’s muffin o’ clock!
- 1 cup applesauce (simply microwave an apple or 2 with a bit of water and mash)
- 2 cups flour of choice (whole wheat, gluten free, or use quick oats)
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups berries
- 1 egg, beaten
- 1 tsp vanilla extract
- 1/3 cup honey
Preheat your oven to 180 degrees. Combine the dry ingredients in a large bowl. In a smaller bowl, mix the egg, honey, and applesauce (make sure applesauce is cool or you’ll get scrambled egg.) Add the wet mix to the dry, then fold in the berries. Bake for about 25 minutes.
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