Here’s a delicious homegrown alternative to coffee-shop blueberry muffins.
(You can, obviously, also make it with blueberries, if you grow those.) Using yoghurt in the recipe produces a lighter, more authentic texture than the usual all-milk method. The mixture is stiffer than you might expect, but it bakes to perfection.
Ingredients (makes 12)
250g (9oz) self-raising flour
140g (5oz) caster sugar
1 tsp bicarbonate of soda
Large pinch salt
150ml (5floz) natural yoghurt
2 tbsp milk
110g (4oz) butter, melted and cooled
1 tsp almond extract
150g (5½oz) blackcurrants
30g (1oz) flaked almonds
1. Measure the flour, sugar, bicarbonate of soda and salt into a bowl and mix them together.
2. Measure the yoghurt and milk into a jug, then stir in the melted butter, eggs and almond extract.
3. Stir the wet ingredients into the dry ingredients. Stop mixing as soon as everything is combined; you want the mixture to have a lumpy consistency.
4. Add the blackcurrants and flaked almonds and fold them in gently.
5. Divide the mixture between 12 muffin cases – they should be filled to about 1.5cm (½in) short of the tops of the cases.
6. Put the muffins into the oven at 200°C/400°F/gas mark 6 for 20 minutes, or until the tops are domed and golden-brown.Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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