Healthy Redcurrant Muffins!

Redcurrants are perfect, ripe little jewels to add to muffins.  Dust with icing sugar for a perfect mix of sharpness and sweetness.

Takes 45 mins and makes 12 muffins (I make 21-24 small cupcakes)

Ingredients

300g plain flour

150g caster sugar

3tsp baking powder

A pinch of salt

2 eggs
50g melted unsalted butter

200ml semi-skimmed milk

2tsp vanilla essence

125g redcurrants
Icig sugar to dust...

• Put 12 muffin cases in a muffin tin or 24 small cupcake liners in tins.
• Turn oven on to 180 degrees, 160 degrees (fan) or Gas Mark 4.
•  Sift flour sugar, salt and baking powder into a large bowl and set aside.
• Beat together the eggs in a small bowl and add the vanilla essence.
• Measure out the milk in a jug. 
• Melt the butter in a pan, 
• Mix the the egg mixture, milk and melted butter together and stir. 
• Make a well in the flour mix and add the liquid.
• Beat until just combined.  Do not overmix - lumpy batter is good!
• Fold in redcurrants and stir in gently.
• Spoon batter into the cupcake holders and put in the oven at 180 degrees, 160 degrees (fan) or gas mark 4.  Cook for 25-30 mins.

When cooked, leave on rack to cool and dust with icing sugar.  Enjoy!

Substitute with blueberries if you prefer...

Adapted from The Good Housekeeping Institute Magazine, June 2013, Blueberry Muffins Recipe