Making redcurrant muffins is a lovely way to use one of Britain’s delicious summer fruits. We made these delicious muffins after a fruit picking trip. The recipe is really simple, and one that is perfect to get children involved with baking. In fact the kids made the whole of the first batch we made of these – I was just needed to help fish bits of eggshell out of the bowl!
For a child who hates all fruit, in fact almost has a phobia of it, going fruit picking is kind of a big deal, right? I arranged to go for the day with friends last week, in the first week of our school summer holiday. R, who is 6, and hasn’t eaten a piece of fruit since he was around 18 months old, was reluctant, but (and this is a great step in the right direction I think) didn’t put up a fight about coming along.
I can’t say he was looking forward to it, but he joined in without a fuss. When we arrived at the pick your own farm we started off with tomatoes and cucumber. Neither of which he eats either, but they don’t count as fruit in his mind, so they’re not too scary. This was an accidental start but it was great because it allowed him to get really stuck in and we picked a lot of gorgeous little orange Sun Gold tomatoes.
We moved on to pick raspberries, of which Baby S probably ate more than his bodyweight straight off the bushes. Oops. By the time we got to the plums and redcurrants R was really into it and he singlehandedly picked an entire bagful of plums and punnet of redcurrants.
R’s verdict of the day? “More fun than I was expecting.”
Here’s what to do:
Redcurrant muffins recipe
175g self raising flour
1 tsp baking powder
125g light brown sugar
60g butter or coconut oil, melted
1 large egg
120ml milk (almond or dairy)
Pre-heat the oven to 180°C (fan). Place 12 muffin cases in a non-stick muffin tin.
Mix the flour, baking powder and sugar together in a large bowl. Use a fork to separate the sugar if it’s a bit lumpy.
Beat the egg, then stir in the melted butter or coconut oil and the milk. Fold in the flour and sugar mixture. Finally fold in the redcurrants.
Spoon the mixture into the muffin cases, sprinkle a little sugar over the top (optional) and bake for 20 minutes in the pre-heated oven until well risen and firm to the touch.