I’m never quite sure what to do with redcurrants, so when I found I’d been tempted at our supermarket by their glossy and translucent, vitamin-packed redness, I put my thinking cap on. I also had some buttermilk left over from a blueberry cobbler…
Redcurrant Buttermilk Muffins
- 280g plain flour, sieved
- pinch of salt
- 1 tsp bicarbonate of soda
- 140g sugar
- 1 egg
- 2 tsps vanilla extract
- 240ml buttermilk
- 90ml vegetable oil (I used sunflower)
- 160g redcurrants
- 2tsps vanilla sugar
Preheat oven to 190°C and prepare 12 muffin cases. Mix all dry ingredients together. In a separate bowl mix all wet ingredients together – except the berries. Stir the wet ingredients into the dry and then fold in the berries at the end. Fill muffin cases, and sprinkle the vanilla sugar over them before putting them in the oven. Bake for 20-25 minutes, until golden brown and firm to the touch.
These are quick to make, rise beautifully with the buttermilk and tart fruit, and are very (VERY) delicious! Now I know what to do with redcurrants!
What do YOU do with redcurrants?