Redcurrant Muffins

The basic muffin recipe here is a Delia Smith one (from her summer collection) that I have been using for very nearly 20 years!  It’s a very adaptable recipe, easy to scale up or down and you can add whatever variety of fruits you have to hand.  

For 12 muffins : 

10oz plain flour

½ tsp salt

1tsp baking powder

3oz caster sugar 

8fl oz milk

4oz butter (melted)

1 egg

1tsp vanilla extract 

4oz redcurrants (or blueberries, blackcurrants, cranberries etc!) 

Simply sift the flower into a bowl together with the salt and baking powder. Add the sugar and stir together. 

Melt the butter and leave to cool slightly.  Beat the eggs and add to the milk, then add the cooled butter. 

Stir the wet ingredients into the dry ingredients with a gentle folding action until both are combined.  Rinse and add the fruit to the bowl and stir. 

Spoon into muffin cups and bake for 30 minutes at 200^oC/400^oF/gas mark 6.