| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 10g | 6g | 45g |
| sugars | fibre | protein | salt |
| 20g | 2g | 5g | 0.3g |
Whenever I whip up my favorite delightful Blackcurrant Muffins, I’m instantly reminded of sunny brunches on the school’s veranda and the joy in sharing something delicious and healthy with my fellow teachers and students. As simple as they are flavorful, these muffins are a testament to how something so seemingly ordinary can bring such warmth and cheer.
A Texan’s Wholesome Twist
While maintaining my Texan roots with most of my dishes, the Blackcurrant Muffins standout – not for their southern charm, but for their health benefits. Each bite is a powerful packing of antioxidants courtesy of blackcurrants. These powerful berries have always fascinated me; they’re low in calories, high in vitamin C, and a tasty way to add more fiber to your diet. It’s not an everyday occurrence where a muffin can hold this much health benefits!
Bringing Tributes Together
My love for all things delightful and delicious spans far beyond my Tex-Mex origin and into the world of refreshing bakes. They remind me of the English breakfast muffins or blueberry muffins, and I believe they would make a perfect pair with a traditional full English breakfast. Imagine the tartness of blackcurrants playing a sweet symphony with crisp bacon, eggs, creamy beans and bright orange juice – heavenly!
Even though this recipe doesn’t necessarily follow the rhythm of Southern cooking in its traditional sense, it does hold the Texan belief of bringing people together around the table, or in my case, the school cafeteria. It’s about creating something memorable, enjoyable, and at the same time healthy, from the simplest of ingredients and sharing the fruits of your labor with the ones you care about. Ultimately, that’s why I love this Blackcurrant Muffin recipe – it’s a wholesome treat full of flavor, love, and shared moments.
What You’ll Need
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh blackcurrants
Method
Step One
Start by preheating your oven to 375 degrees F (190 degrees C) and lining a muffin tin with paper liners.
Step Two
In a large bowl, combine 2 cups of all-purpose flour, 3 teaspoons of baking powder, 1/2 teaspoon of salt, and 2/3 cup of sugar. Mix these dry ingredients well.
Step Three
In another bowl, combine the melted 1/2 cup of unsalted butter, 2 large eggs, 1 teaspoon of vanilla extract, and 1/2 cup of milk. Beat these wet ingredients together until they are well blended.
Step Four
Gradually add the wet ingredients to the dry ingredient mixture, mixing just until the dry ingredients are moistened. Be careful not to overmix.
Step Five
Gently fold in 1 1/2 cups of fresh blackcurrants into the batter, making sure they’re evenly distributed.
Step Six
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Step Seven
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step Eight
Allow the muffins to cool in the muffin tin for 5 minutes, then remove them and place them on a wire rack to cool completely. Enjoy your homemade Blackcurrant Muffins!
