Blackcurrant and almond muffins - Kitchen Garden Magazine

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)

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250g (9oz) self-raising flour

140g (5oz) caster sugar

1 tsp bicarbonate of soda

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Large pinch salt

150ml (5floz) natural yoghurt

2 tbsp milk

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110g (4oz) butter, melted and cooled

2 eggs

1 tsp almond extract

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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.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.