Ripe blackcurrants that have been warmed by the sun thanks to their inky hue are the perfect taste of a British Summer. This week we had some friends visiting from overseas and I thought that what better way to show them around than to take them berry picking? I told my friend that we were going to a PYO at a farm shop filled with British cheeses and she took no more convincing.
We picked almost a whole punnet each of blackcurrants, redcurrants and gooseberries and those that weren’t eaten on the way home or grabbed by the handful after lunch were made into some rather splendid treats:
Blackcurrant and White Chocolate Muffins
These muffins are great for making with children. Weigh out all of your ingredients first, then use your largest mixing bowl (to prevent mixture sloshing over the sides from erratic mixing) combine the sugar with the wet ingredients and then with the dry, then add the blackcurrants and chocolate. That’s it!
250g Plain flour
2 tsp Baking powder
1 tsp Ground cinnamon
150ml buttermilk (or curdle 140ml full fat milk with 10ml lemon juice)
100ml Rapeseed oil (or melted butter or another flavourless oil)
75g Caster sugar
2 large eggs
1 tsp vanilla extract
100g (about a quarter of a punnet) Blackcurrants, stir in a teaspoon of flour to coat them.
50g white chocolate chips
Preheat your oven to 150C (Fan), line cupcake tin with paper cases or grease the tin.
Combine all of the wet ingredients and the sugar in a large bowl. I gave the children a balloon whisk to use as it makes it easier for little arms to mix, and you’re less likely to have them launching mixture over the sides.
Combine the dry ingredients then sift over the wet mixture. Stir just enough to combine to a lumpy mixture then add almost all of the blackcurrants and chocolate. The less you mix, the lighter the muffin.
Spoon the batter into prepared cupcake cases then top each with a few of your reserved blackcurrants and chocolate chips
Bake in the prepared oven for 30 – 40 minutes, checking after 20 minutes. They are done when the sponge is golden and firm when pressed and the blackcurrants on top have burst.
Makes 12 large muffins or 24 – 36 mini muffins, depending on your tin size.
They are best on the day they’re made but will keep for 3-4 days in a sealed container. They also freeze well.
Variation – I like my muffins with a flat top but if you like more American style domed muffins, add another teaspoon of baking powder to the dry ingredients, and a teaspoon of lemon juice to the wet.
Top Tip – Don’t put your children in white T-shirts to go blackcurrant picking.
Thank you Kate! See more at www.splendidbakes.co.uk