Blackcurrant Muffins
These delightful blackcurrant muffins have a tender crumb and a burst of fruity flavor in every bite. The golden castor sugar and mixed spice topping adds a touch of sweetness and warmth, making them perfect for enjoying with a cup of tea or coffee. Easy to whip up and bake, these muffins are sure to be a hit for breakfast or as a tasty snack.
— Constant Cookbook
Ingredients
- 250g plain flour
- 3 tsp baking powder
- 1/2 tsp fine sea salt
- 50g golden castor sugar
- 3 fl.oz sunflower oil
- 9 fl oz soya milk
- 1 tsp natural vanilla extract
- (e.g. Nielsen-Massey Madagascan)
- 120g fresh or frozen blackcurrants
- Topping:
- 25g golden castor sugar
- 1 tsp mixed spice
Instructions
- First prepare your muffin tin.
- If you have paper cases for muffins, place in the tin. Otherwise, grease the muffin tin well.
- Pre-heat the oven to 200C/Gas Mark 6.
- Sift the flour, baking powder, salt and sugar together into a large mixing bowl.
- Measure the soya milk and sunflower oil in a measuring jug. Whisk together with a fork and stir in the vanilla essence.
- Pour the liquid ingredients into the dry ones and combine well but don't overbeat the mixture if you want super light cakes. I generally use a fork to incorporate everything and press out any lumps!
- Carefully fold in the blackcurrants.
- Using a spoon, divide the mixture into the 12 muffin cases or tin. Mix the sugar and mixed spice in a small bowl or empty margarine container box. Using a teaspoon or the corner of the container as a pourer, sprinkle over the top of the muffins.
- Bake in the oven for 20 to 25 minutes until well-risen, springy and golden.If using paper cases, transfer the muffins immediately to a wire rack to cool. If not, leave in the tin for about 5 minutes before turning out.
Yield
Makes 12 muffins
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