this was my first time using red currents, i decided to add some left over raspberries and almonds with them. i used dariole moulds to bake them rather than a muffin tin as i wanted them to be tall, the shape almost reminds me of mini pannetones, but it is basically a normal muffin recipe.
i got my partner to help me make them, he was in charge of the whisk while i handed him the ingredients.
recipe
200g self raising flour
110g butter
110g sugar
2 eggs
1 handfull of red currents, a handfull of raspberries, cropped up
35g almonds
2 tbsp milk
vanilla extract
in a bowl cream together the butter and sugar until pale, then add the eggs and whisk.
sift in the flour and combine, add the vanilla extract, redcurrents, raspberries and almonds and mix together, add the milk to loosen the batter.
preheat the oven to 180c
if using moulds then grease them and fill them 3/4 to the top, but you can use paper cases if you prefer.
bake for 20 minutes until risen and golden.
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Another AWARD WINNING recipe!
I adore red currants – and love love love your tall muffin molds…..never heard that's what they were called!
I learn something new – and drool so much – every time I visit your amazing blog.
Very pretty Aimee! Love the pictures!!
Ellya
Such lovely pictures!! These look delicious too!! Happy Friday! xx Holly
Very creative to use the tall molds for the muffins. They sound delicious. It has been a long time since I found currants around here.
I just wanted to let you know that I featured your wonderful project on homework. Thanks so much for sharing it on The Inspiration Board. It makes me so happy to see beautiful creativity linked up!
carolyn
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Love the photos as always. I always learn something new on your posts…I had to look up pannetones and dariole moulds. I have never had red currants but you do make them look worthy of trying. Pinned to my Bread and Muffin board. Thanks for sharing, D@TheShadyPorch
What beautiful images of your muffins. Thanks for sharing at Silver Pennies Sundays.