Blackcurrant muffin Recipe: Preparation of Blackcurrant muffin

Blackcurrant muffin Recipe: Preparation of Blackcurrant muffin

Blackcurrant muffin
Source: pinterest

blackcurrant muffin recipe


 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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