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.
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