Redcurrant Muffins

As you already know we spent a gloriously sunny Saturday afternoon at Grays Farm in Berkshire. I picked up a punnet of redcurrants, but wanted to do something a little different with them other than redcurrant jelly. I scoured the net until I found this recipe on the Abel & Cole website. Super easy and quick to make, they're perfect to get the kids involved too - Matilda thoroughly enjoyed the mixing and preparing the redcurrants. I used my Pampered Chef silicon muffin tray so no need for greasing or paper cases. All in all it takes about 45 minutes until you get ruby juicy Muffins to have with your tea!


A delicious way to put jewel-like redcurrants to use. Makes 12 muffins.
  • 60g unsalted butter
  • 175g plain white flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 120g caster sugar
  • 1 large egg
  • 120ml milk
  • 125g fresh redcurrants

Preheat oven to 180°C. Butter a 12 cup muffin pan. Melt butter; set aside to cool. Sift flour into a medium mixing bowl, add baking powder, salt and all the sugar apart from 2 tbsp - reserve this to sprinkle over the muffin tops before cooking. In a small mixing bowl beat egg enough to combine yolk and white. Whisk in milk and melted butter. Add to flour mixture; stir quickly and lightly just until flour is almost dampened. Gently fold in redcurrants; be careful not burst too many of them. Spoon batter into prepared muffin pan cups, filling each slightly more than half full. Sprinkle reserved sugar over batter in each cup. Bake in a preheated oven for 20-25 minutes, until golden brown and a wooden skewer or knife inserted in the centre comes out clean. If you're feeling particularly indulgent serve warm with some creme fraiche, and a large cup of Earl Grey.