Sunday was so different, not a hint of sunshine and cold with a high of just 3.1°C and the daily average coming in at 1.3°C. This weather may be with us a while, through into the second week of February if the forecasts are correct.
Last week I made some apple muffins which turned out well. I thought some may be nice with a little of our frozen fruit used in them. The apple recipe only made 8 muffins and I wanted to make a dozen sufficient to fill the muffin tray. There’s thousands of muffin recipes on the web so it was a matter of deciding which one. I settled for a blueberry muffin recipe except I intended to use some redcurrants to replace the blueberries. I added the equivalent amount of de-frosted redcurrants as a first attempt to see if the muffins would turn out OK.
The ingredients:
2 eggs, 240ml milk, 120ml vegetable oil, 200gms sugar added to a bowl and mixed together.
375gms plain flour, 4 teaspoons baking powder and 1 teaspoon salt mixed together.
The 2 sets of ingredients are added together and given a good mixing and then I added 175 gms of de-frosted redcurrants.
The mixed contents were shared between the 12 muffin cases and cooked for 25 minutes at 200°C gas mark 6
Next time I might try with 200gms of redcurrants especially as we still have plenty in the freezer.
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I don't have redcurrants but I've made blueberry muffins with homegrown blueberries and they were delicious.
ReplyDeleteThose muffins look heavenly!!
ReplyDeleteHi Robin & Jo
ReplyDeleteI've not really done much baking so I'm pleasantly surprised when my efforts turn out to be edible. Might try home grown blueberries if we have enough this summer.
Mmmmmmmm.....they look lovley, i love whitecurrent muffins too.
ReplyDelete