A really simple recipe for redcurrant muffins that is so easy that the kids can do most of the work. A great way to use up redcurrants after a fruit picking trip.
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Redcurrant muffins are a great summer recipe
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!
What are redcurrants?
Redcurrants are bright red, juicy berries that grow in the summer. They are closely related to the gooseberry.
Redcurrants have a tart flavour and are often sweetened with sugar when made into jam. The tart flavour doesn’t put off my youngest, who eats them straight off the bush by the gallon. You can also get blackcurrants and whitecurrants.
Can fruit picking help with picky eating?
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 body weight 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.”
Can these redcurrant muffins be vegan?
Yes, it’s very easy to make these vegan. In fact, the ones in the photographs are the vegan version.
To make these muffins vegan you will need to use coconut oil or dairy free spread instead of butter. You will also need to use a flax egg instead of an egg. To make a flax egg simply mix together 1 tbsp ground flax seeds* (linseed) with 2 tbsp cold water and set aside for a few minutes to thicken.
More redcurrant recipes
Redcurrants are surprisingly versatile. They are great in jams but also feature in many recipes for cakes, desserts and even ice creams. Here are some recipes from other sites that you might like.
Pin redcurrant muffins for later
How to make redcurrant muffins
This recipe is very simple to make and is one that my kids can make pretty much on their own.
Be sure to remove any leaves or stalks and wash your redcurrants well before use. It’s also a good idea to dry them on some kitchen paper or let them air dry in a colander before adding to the cake batter.
- 175 g self raising flour
- 1 tsp baking powder
- 125 g light brown sugar
- 60 g butter, dairy free spread or coconut oil melted
- 1 large egg or flax egg* ( 1 tbsp ground flax or linseeds mixed with 2 tbsp cold water)
- 120 ml milk dairy free if vegan
- 125 g redcurrants
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Place 12 muffin cases* in a non-stick muffin tin.
If using a flax egg to make these muffins vegan then mix 1 tbsp ground flax seed with 2 tbsp cold water and set aside to thicken.
Mix 175g self raising flour, 1 tsp baking powder and 125g light brown sugar together in a large bowl. Use a fork or your fingertips to separate the sugar if it's a bit lumpy.
Beat the egg (if using), then add to 60g melted butter, dairy free spread or coconut oil and 120ml milk.
Fold the flour and sugar mixture into the wet ingredients. Finally gently mix in 125g redcurrants (see note above about drying them).
Spoon the mixture into the muffin cases, filling each one halfway. 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.
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