Blackcurrant muffin Recipe: Preparation of Blackcurrant muffin
blackcurrant muffin recipe
Ingredients
300 g plain flour
150 g caster sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
250 ml whole milk
2 eggs
1 teaspoon vanilla essence
85 g unsalted butter, melted
100 g fresh or frozen (and defrosted) fruit (mixed berries, or just one kind)
handful of flaked almonds
Method To make blackcurrant muffin
Preheat the oven to 190 C and prepare 12 hole muffin baking tray. Sift together flour, 120 g caster sugar, baking powder, soda, and salt and place in a large bowl or the bowl of a freestanding electric mixer. Pour the milk into a jug and add the eggs and vanilla essence and mix together. Start mixing the flour slowly and at the same time start pouring your milk-egg mixture into it. Follow with melted butter. Increase the speed slightly so that everything will mix well together.
Once the batter is evenly mixed, stir in the berries using a spoon. Spoon the batter into prepared/lined muffin cases, filling each up to two-thirds, and sprinkle the rest of the sugar and almond flakes (if using) on the top. Bake in the oven for about 25-30 minutes or until the muffins are golden brown on top and bounce back when lightly pressed. Leave in the tin for a few minutes to cool slightly, then transfer to a wire rack to cool completely.
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Ribena Blackcurrant Juice, 850 ml
Black Currant 900g Value Pack
Flyberry Gourmet Premium Dried Blackcurrant 100g
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