Redcurrant muffins
Redcurrant muffins recipe from the National Trust
Full of tart little redcurrants, these redcurrant muffins are lovely and light perfect for using up any summer fruits and can be enjoyed at breakfast or as a summery afternoon snack.
Preparation time 10 minutes. Cooking time 25 minutes. Serves 12.
Ingredients
- 400g self-raising flour
- 250g caster sugar
- 2 eggs
- 250ml soya milk
- 150ml vegetable oil
- 200g fresh currants
For the topping
- 75g demerara sugar
Method
- Place the flour and sugar into a bowl, followed by the fresh currants.
- Mix the eggs, oil and soya milk in a jug and combine.
- Add the egg mix to the flour mix, fold together gently until just combined and split evenly between the muffin cases.
- Sprinkle the demerara sugar over the top of each muffin.
- Bake in the oven at 170C for 25 minutes until crisp on golden on top and cooked in the centre.
