Blackcurrant muffins... The Hummingbird Bakery

You know my love affair with muffins and cupcakes :) I will repeat myself here saying that they are very quick to prepare, usually quite easy, usually no complicated or expensive ingredients needed and usually you'll have all of it at hand at home! Not to mention the fact that your little ones can help you with making them (eating them goes without saying ;) ). This recipe is taken from The Hummingbird Bakery cookbook "Cake Days", I think it's the first one where I didn't have to cut down the amount of sugar (which in my opinion is usually in "abundance" in their recipes...). The original recipe is for "mixed berries muffins", but seeing as my blackcurrant bush in the garden was literally leaning over because of all the fruit hanging from its branches, it was blackcurrant muffins for us :) The addition of flaked almonds on top is mine - sprinkled evenly by my two little helpers ;) They gave another dimension to the very soft muffins and taste of mellow, sweet almonds worked really well with sharp blackcurrants.

How to make it...
- 300 g plain flour
- 150 g caster sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 250 ml whole milk
- 2 eggs
- 1 teaspoon vanilla essence
- 85 g unsalted butter, melted
- 100 g fresh or frozen (and defrosted) fruit (mixed berries, or just one kind)
- handful of flaked almonds

Preheat the oven to 190 C and prepare 12 hole muffin baking tray. Sift together flour, 120 g caster sugar, baking powder, soda and salt and place in a large bowl or the bowl of a freestanding electric mixer. Pour the milk into a jug and add the eggs and vanilla essence and mix together. Start mixing the flour slowly and at the same time start pouring your milk-egg mixture into it. Follow with melted butter. Increase the speed slightly so everything will mix well together. Once the batter is evenly mixed stir in the berries using a spoon. Spoon the batter into prepared/lined muffin cases, filling each up to two-thirds and sprinkle the rest of the sugar and almond flakes (if using) on the top. Bake in the oven for about 25-30 minutes or until the muffins are golden brown on top and bounce back when lightly pressed. Leave in the tin for few minutes to cool slightly, then transfer to a wire rack to cool completely.


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