Recipe taken from “The Garden To Kitchen Expert” By Judith Wills
Makes 12 Muffins
175g (6 oz) plain flour
6 tbsp milk
2 tsp baking powder
200g (7 oz) redcurrants
150g (5 oz) caster sugar 1 tbsp icing sugar
8 tbsp sunflower oil
- Sift together flour and baking powder into a bowl.
- In a separate bowl, cream eggs and sugar until smooth. Stir in oil, milk, grated lemon zest and juice, then stir the bowl contents into the flour.
- Add red currants, then divide mixture between paper cases in a 12-hole muffin tin. Bake at 180°C/gas mark 4 for 15-20 minutes, or until risen and golden. Cool on a wire rack and dust with sifted icing sugar.