Yesterday morning I baked some red and black currant muffins. This time they turned out just as I imagined they would! They were moist and tasty and didn’t make me go “mhm, needs improving”.
For a batch of 12 you will need:
½ cup of brown sugar
½ cup of vanilla sugar
1 egg, beaten
2 cups of flour
2 teaspoons baking powder
1 cup milk
1/4 cup vegetable oil
1 tsp vanilla essence
1 tsp vanilla paste
½ tsp almond extract
1 ½ cups of red and black currants
1 ½ tsp sugar
½ tsp ground cinnamon
Preheat your oven (375°F, Gasmark 5- 6, 190°C)
Crack an egg into one bowl, beat it well then add the sugar and combine the two. Add the milk, vanilla essence, vanilla paste and almond extract and the oil. Mix all very well together.
In another bowl mix the flour with the baking powder. Add this to the sugar mixture and combine, making sure that there are no flour lumps. Lastly fold in the berries.
Line a muffin tray with paper cases and spoon the batter into them (about two thirds full).
Mix the sugar with the cinnamon and sprinkle over the muffins.
Bake in the oven for about 20 minutes.