This weeks bake is another seasonal one using up blackcurrants from the garden. The fruit often only associated with Ribena is a sharp and sour but has a delicious flavour and colour. I was trying to google and find new ways to use up the abundance of them we had in the garden and found a few pairings of blackcurrant and coconut but being super busy I wanted some thing quick and simple so made my own recipe of these muffins.
Ingredients:
- 225g Plain Flour
- 100g Caster sugar
- 3 tsp of Baking powder
- 1 drop of vanilla bean paste
- 1 egg
- 90ml Vegetable oil
- 200ml Milk
- 65g Desiccated coconut (Plus a little extra for the decoration on top)
- 200g Blackcurrants
Method:
- Firstly pre-heat the oven to 180 degrees celcius. Line a muffin tin with 12 cases.
- In a large bowl mix the flour, baking powder, and coconut together.
- In a jug or a smaller bowl mix the wet ingredients including; oil, milk, sugar, egg, vanilla bean paste and blackcurrants.
- Add the wet mixture into the bowl of dry ingredients.
- Mix together gently folding the mixture, do not over mix as this will cause the muffins to be tough and not light and fluffy.
- Fill the muffin tins and sprinkle with a little of the desiccated coconut to decorate.
- Bake in the oven for 25-35 minutes until lightly golden brown on top. Enjoy warm or leave to cool.
