Cakes & Bakes: Redcurrant muffins

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Redcurrant muffin with a cup of tea | H is for Home

So far on our allotment, the only things that have come to fruition are the currant bushes that we inherited. The last time we were there we did a little bit of weeding but we spent the vast majority of our time picking shiny, jewel-like blackcurrants and redcurrants. We harvested almost a kilo of the latter – that’s over £10-worth from a supermarket! 125 grams of it was put towards making a batch of redcurrant muffins.

We acquired a silicon muffin tray in a boxed lot at an auction many moons ago that we surprisingly, have never used. Fished out, dusted down and washed; it turned out 6 big, beautiful muffin specimens! Silicon is a revelation – baked goods ease out of it with no cajoling whatsoever! If you’ve not tried it before, Lakeland does a good range of affordable silicon baking tins, pans and trays.

The redcurrant muffin recipe used here was found on the Abel & Cole website. The rest of the redcurrants have been put into the freezer temporarily, waiting to be turned into jam, jelly and relish; so keep a watch out for some more redcurrant recipes to follow!

Cakes & Bakes: Redcurrant muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: makes 12 small or 6 large muffins

Cakes & Bakes: Redcurrant muffins

Ingredients

  • 60g Stork or butter
  • 175g plain flour
  • 2tsp baking powder
  • ½tsp salt
  • 120g caster sugar
  • 1 large egg
  • 120ml milk
  • 125g fresh redcurrants
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Instructions

  1. Preheat oven to 180°C/350ºF/Gas mark 4
  2. Grease a 12-hole muffin pan (We have a 6-hole silicone muffin pan that makes lovely large, tall muffins!) or insert paper muffin cases
  3. Put the Stork/butter into a microwave-proof bowl or measuring jug and heat on a low setting for 20 seconds. Set aside to cool
  4. Sift the flour, baking powder and salt into a medium-sized mixing bowl
  5. Add all but 2 tbsp of the caster sugar - this is being reserved to sprinkle over the muffin tops prior to going into the oven
  6. In a small measuring jug, beat the egg a few times until the yolk & white is just combined
  7. Whisk in the milk and melted Stork/butter
  8. Pour the wet mixture into the dry mixture, stirring quickly and gently until flour is just dampened
  9. Gently fold in the redcurrants, being careful not to burst too many of them
  10. Spoon the batter into prepared muffin , filling each slightly more than half full
  11. Sprinkle the 2tbsp of reserved sugar over each muffin
  12. Bake for 20-25 minutes, until golden brown and an inserted skewer comes away clean
  13. Cool on a wire rack for a few minutes prior to serving
  14. Keep in an airtight container in a cool place for up to 3 days
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