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Member recipe

Blackcurrant Muffins

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Servings

Serves 1 - 12 Muffins

With less sugar content than traditional cupcakes, these American style muffins are delicious and couldn't be easier to make. They are entirely free of eggs and dairy too!

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Ingredients

  • 250g plain flour
  • 3 tsp baking powder
  • 1/2 tsp fine sea salt
  • 50g golden castor sugar
  • 3 fl.oz sunflower oil
  • 9 fl oz soya milk
  • 1 tsp natural vanilla extract
  • (e.g. Nielsen-Massey Madagascan)
  • 120g fresh or frozen blackcurrants
  • Topping:
  • 25g golden castor sugar
  • 1 tsp mixed spice

Method

    1. First prepare your muffin tin.
    2. If you have paper cases for muffins, place in the tin. Otherwise, grease the muffin tin well.
    3. Pre-heat the oven to 200C/Gas Mark 6.
    4. Sift the flour, baking powder, salt and sugar together into a large mixing bowl.
    5. Measure the soya milk and sunflower oil in a measuring jug. Whisk together with a fork and stir in the vanilla essence.
    6. Pour the liquid ingredients into the dry ones and combine well but don't overbeat the mixture if you want super light cakes. I generally use a fork to incorporate everything and press out any lumps! Carefully fold in the blackcurrants.
    7. Using a spoon, divide the mixture into the 12 muffin cases or tin. Mix the sugar and mixed spice in a small bowl or empty margarine container box. Using a teaspoon or the corner of the container as a pourer, sprinkle over the top of the muffins.
    8. Bake in the oven for 20 to 25 minutes until well-risen, springy and golden.If using paper cases, transfer the muffins immediately to a wire rack to cool. If not, leave in the tin for about 5 minutes before turning out.

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