Blackcurrant Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
8 ounce: Plain flour,
2 tbsp: Wheatgerm,
1 tbsp: Baking powder,
pn Salt,
3 ounce: Soft brown sugar,
6 fl oz: Milk,
2 1/2 fl oz: Corn oil,
1 medium: Egg, Beaten
5 ounce: Blackcurrants,
Directions:
Set oven to 220C/425F/Gas Mark 7. Line 12 deep bun or muffin tins with
paper cake cases.
Mix flour, wheatgerm, baking powder and salt together in a bowl. Stir
in sugar.
Gradually add milk, stirring constantly until all ingredients are
moistened.
Beat in oil and egg until you have a smooth batter. Stir in the
blackcurrants.
Spoon the mixture into paper cases, filling almost to the top.
Bake for 18 to 20 minutes, until muffins are well risen, golden brown
and springy to the touch.
Leave to cool for a few minutes then lift out of tin.
Source: Womans Realm
Source from luhu.jp
paper cake cases.
Mix flour, wheatgerm, baking powder and salt together in a bowl. Stir
in sugar.
Gradually add milk, stirring constantly until all ingredients are
moistened.
Beat in oil and egg until you have a smooth batter. Stir in the
blackcurrants.
Spoon the mixture into paper cases, filling almost to the top.
Bake for 18 to 20 minutes, until muffins are well risen, golden brown
and springy to the touch.
Leave to cool for a few minutes then lift out of tin.
Source: Womans Realm
Source from luhu.jp
Tags
Muffins