Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blackcurrants
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a muffin tin with muffin liners.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
4. In another mixing bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Fold in the blackcurrants.
7. Spoon the batter into the muffin liners, filling them about 2/3 full.
8. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove from the oven and let cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Per serving:
Calories: 210
Fat: 9g
Saturated Fat: 5g
Cholesterol: 53mg
Sodium: 200mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- Blackcurrants can be substituted with blueberries, raspberries, or chopped strawberries.
Variations:
- Lemon Blackcurrant Muffins: Add the zest of one lemon to the batter and substitute the vanilla extract with lemon extract.
- Streusel Topped Blackcurrant Muffins: Mix together 1/4 cup all-purpose flour, 1/4 cup granulated sugar, and 2 tablespoons unsalted butter until crumbly. Sprinkle on top of the muffin batter before baking.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use fresh blackcurrants for the best flavor and texture.
- If using frozen blackcurrants, thaw them before using and drain any excess liquid.
- To prevent the blackcurrants from sinking to the bottom of the muffins, toss them in a little flour before adding them to the batter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the muffins in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Dust the muffins with powdered sugar or top with a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding a little more milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter.
Food safety advice:
Make sure to wash the blackcurrants thoroughly before using them in the recipe.
Food history:
Blackcurrants are native to Europe and have been cultivated for centuries for their tart, flavorful berries. They are commonly used in jams, jellies, and baked goods.
Flavor profiles:
The blackcurrants add a tart and slightly sweet flavor to the muffins.
Serving suggestions:
Serve the muffins for breakfast or as a snack.
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