Redcurrant muffins
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.
Ingredients
- 175 g self raising flour
- 1 teaspoon baking powder
- 125 g light brown sugar
- 60 g butter, dairy free spread or coconut oil melted
- 1 large egg or flax egg* ( 1 tablespoon ground flax or linseeds mixed with 2 tablespoon cold water)
- 120 ml milk dairy free if vegan
- 125 g redcurrants
Instructions
- 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 tablespoon ground flax seed with 2 tablespoon cold water and set aside to thicken.
- Mix 175g self raising flour, 1 teaspoon 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.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 145kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 96mgPotassium: 69mgFiber: 1gSugar: 12gVitamin A: 224IUVitamin C: 4mgCalcium: 52mgIron: 1mg
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