Baking : Redcurrant Muffins

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A couple of days ago I couldn't resist buying a beautiful tub of redcurrants from our corner shop but I didn't really have a plan of what to do with them. I knew they would make pretty photographs for my Instagram stream but had never cooked with them before!  

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And then I discovered redcurrant muffins on the Abel & Cole recipe pages and I couldn't wait to give them a try. 

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The recipe:

  • 60g unsalted butter
  • 175g plain white flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 120g caster sugar
  • 1 large egg
  • 120ml milk
  • 125g fresh redcurrants

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Preheat oven to 180°C. Melt butter; set aside to cool. Sift flour into a medium mixing bowl, add baking powder, salt and all the sugar apart from 2 tbsp - reserve this to sprinkle over the muffin tops before cooking. In a small mixing bowl beat egg enough to combine yolk and white. Whisk in milk and melted butter. Add to flour mixture; stir quickly and lightly just until flour is almost dampened. Gently fold in redcurrants; be careful not burst too many of them. Spoon batter into prepared muffin cases, filling each slightly more than half full. Sprinkle reserved sugar over batter in each cup. When I added my sugar I thought it looked a bit too much, so didn't add it all. Oh how silly I was. It needs the sugar, so don't scrimp! 

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 Bake in a preheated oven for 20-25 minutes, until golden brown and a wooden skewer or knife inserted in the centre comes out clean. Cool for a few minutes and serve warm with a dollop of créme frâiche or ice-cream. 

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This recipe is adapted from Abel & Cole's Redcurrant Muffins. They have other great redcurrant recipes too.  

Are you excited about the 2nd episode of The Great British Bake-Off this evening? I can't wait.  

Happy baking! x