DELICIOUS BLACKBERRY MUFFINS
These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.
Provided by Bleuroze
Categories Bread Quick Bread Recipes Muffin Recipes
Time 33m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
- Mix flour, sugar, baking powder, and salt together in a large bowl.
- Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
- Spoon batter into the muffin tin, filling each liner 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 30.8 g, Cholesterol 59.8 mg, Fat 12.8 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.7 g, Sodium 295.8 mg, Sugar 12.5 g
BLACKCURRANT MUFFINS
With less sugar content than traditional cupcakes, these American style muffins are delicious and couldn't be easier to make. They are entirely free of eggs and dairy too!
Provided by rcmorris
Time 50m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- First prepare your muffin tin.
- If you have paper cases for muffins, place in the tin. Otherwise, grease the muffin tin well.
- Pre-heat the oven to 200C/Gas Mark 6.
- Sift the flour, baking powder, salt and sugar together into a large mixing bowl.
- Measure the soya milk and sunflower oil in a measuring jug. Whisk together with a fork and stir in the vanilla essence.
- Pour the liquid ingredients into the dry ones and combine well but don't overbeat the mixture if you want super light cakes. I generally use a fork to incorporate everything and press out any lumps!
- Carefully fold in the blackcurrants.
- Using a spoon, divide the mixture into the 12 muffin cases or tin. Mix the sugar and mixed spice in a small bowl or empty margarine container box. Using a teaspoon or the corner of the container as a pourer, sprinkle over the top of the muffins.
- Bake in the oven for 20 to 25 minutes until well-risen, springy and golden.If using paper cases, transfer the muffins immediately to a wire rack to cool. If not, leave in the tin for about 5 minutes before turning out.
BLACKCURRANT MUFFINS RECIPE
Provided by Sube
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt, sift to the creamed mixture and mix well. Add milk and vanilla. Gently fold in the blackcurrants. Fill greased muffins. In a small bowl, combine sugar, flour and cinnamon, cut in butter until crumbly. Sprinkle over muffins. Bake in pre-heated 350°F oven for 25-30 minutes or until browned.
RED CURRANT MUFFINS
Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.-Jane Larter, Hallock, Minnesota
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.
Nutrition Facts :
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