Sprinkle a pinch of palm sugar onto each muffin then bake in the oven for about 20 minutes until risen and the blackcurrants are bursting out. Off to buy some almond flakes as like you I have an abundance of black currants , and I like the look of the almonds on top :-) Made some black currant jam the other day which I am really pleased with too. 2. Sift into the … In a separate bowl whisk together the flours, baking powder and salt until thoroughly combined. Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out. This recipe was originally published in 2014, then amended in 2018 to a gluten-free version. Tried the tecipe using gluten free flour mix. If you like this recipe then you may also like…. Place the sugars, eggs, olive oil, milk, and vanilla in a large bowl and beat together until smooth. Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out. Stir in the chocolate chips and the blackcurrants until evenly dispersed. 1. The batter is very liquid - my berries all sank to the bottom :-(. I have further amended this post in July 2020 to clarify the recipe even more. White chocolate and blackberries make an unlikely but delicious pair in these white chocolate blackberry muffins! I have also made these muffins with blackberries and fresh cranberries in place of the blackcurrants. Pre-heat the oven to 170°C and prepare a 12 hole muffin tin with muffin liners. We're doing more for our environment. As soon as your muffins have baked then remove them straightaway from the muffin tin. 5. Stir in the chocolate chips and the blackcurrants until evenly dispersed. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. Remove the muffins from the tin straight away to cool on a wire rack. The cranberries are particularly good and festive for later on in the year. That way I always have some fruit throughout and on top of the cupcakes/cake. These muffins are made with a perfectly balanced blend of alternative flours: SHOP THE FLOURS >>> Gluten-Free Sweet Rice Flour, Gluten-Free-Oat Flour, Gluten-Free Potato Starch. Their beautifully sweet yet tart pop in the mouth takes me straight back to my childhood like no other fruit. I love the sliced almonds on top. Stir in the chocolate chips and the blackcurrants until evenly dispersed. Learn how your comment data is processed. Blackcurrants are seriously underrated. Hold a small amount of chopped choc, spice and brown sugar to put on top before baking. They used to grow all over our garden when we were growing up and my father would help my sister and I gather handfuls upon handfuls. I’m so happy if I get the chance to make these fantastic blackcurrant muffins before the season is out as they celebrate this gorgeous fruit in all its glory. Prepare a 12 hole muffin tin with muffin liners. Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth. Add them together and beat until smooth. Stir in the chocolate chips and the blackcurrants until evenly dispersed. Take a look at these delicious  blackcurrant muffins which are bursting with the amazing flavour of blackcurrants! Blackcurrant White Chocolate and Thyme Muffins {gluten-free}, not extra virgin and the lightest blend you can find, Lemon and Poppy Seed Muffins {gluten-free}, Blackberry Cheesecake Hazelnut Oat Bars {gluten-free}, Best Gluten-Free Vanilla Cake {without xanthan gum}, Decadent Chocolate Hazelnut Cake {gluten-free}, Traditional Gluten-Free Christmas Pudding, Have you ever had thyme in a sweet bake? Autho... Blackcurrant, White Chocolate and Thyme Muffins, Adapted from Paul A Young’s Adventures with Chocolate, Vanilla Malt Cake with Mocha Buttercream - Recipe, Chocolate Cake with Whipped Fudge Filling & Chocolate Buttercream - Recipe, Easy Homemade New York Style Cheesecake - Recipe. Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth. Spoon the batter into prepared/lined muffin cases, filling each up to two-thirds and sprinkle the rest of the sugar and almond flakes (if using) on the top. Thank you so much, they were so yummy :-). :) Thare's actually quite a lot one can do with blackcurrants!Pozdrawiam, Anula. Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out. Thank you for your comment. Pre-heat the oven to 170°C and prepare a 12 hole muffin tin with muffin liners. Cool in tin for 5mins before lifting out. Step 2 Place the sugars, eggs, olive oil, milk, and vanilla in a large bowl and beat together until smooth. I like blackberries (I eat them raw and whole) but I know some people are bothered by its slight bitter aftertaste. The residual heat of the tin will encourage the cases to pull away from the muffins if you don’t. This site uses Akismet to reduce spam. Add dry ingredients and fold through until no flour lumps are left, then fold through chocolate and frozen blackcurrants using milk to … Wish I had some black currants growing in my backyard I could use for muffins. Pre-heat the oven to 200°C. In a separate bowl whisk together the flour, baking powder and salt until thoroughly combined. You need to login or register to bookmark/favorite this content. Really simple but succulent, so light that eats too much ... difficulty         Easy Pr... Making this cake is a methodology, however it pays off with a genuine treat for chocolate-beaus. Blackcurrant and White Chocolate Muffins These muffins are great for making with children. COPYRIGHT OF BLACKCURRANT FOUNDATION 2019 | PRIVACY & COOKIES, Designed by Elegant Themes | Powered by WordPress, GIVEAWAY ✨We've teamed up with the fabulous @, Looks delicious, smells divine and tastes incredib, Show your immune system some support by adding a f, Meet Nick Overy, one of our blackcurrant growers b. Thank you for taking your time and leaving a comment.Pozdrawiam, Anula. Add the flour mixture to the batter and beat together until smooth. The redcurrants burst and their wonderful red juices spilt through and over the tops of the cakes. Stir in the blackcurrants and white chocolate chips. Remove the muffins from the tin straight away to cool on a wire rack. I have also made these muffins with blackberries or fresh cranberries in place of the blackcurrants. Divide the batter into muffin cases, filling to just below the top. I have lots of blackcurrants in my garden too and stumbled across this recipe while googling what to do with them! Beat the butter till creamy then add sugar and beat on high speed till light and creamy (about 2mins) then add eggs and beat until incorporated. Thank you Charlotte :) Glad you enjoyed them!Pozdrawiam, Anula. They really are a perfect little currant. This morning it's Blackcurrant and White Chocolate Muffins with Chef Xav! Another "trick", that my Nana uses to prevent fruit from sinking is to barely coat them in a bit of flour before adding to the batter.Also if using frozen fruit, you always have to make sure they're fully defrosted before using them in your bakes.Hope it will all work better next time round!Pozdrawiam, Anula. I'm afraid I don't know, as I've never baked using gluten free flour. This recipe is taken from The Hummingbird Bakery cookbook "Cake Days", I think it's the first one where I didn't have to cut down the amount of sugar (which in my opinion is usually in "abundance" in their recipes...). Just recently made blackcurrant & peach jam - brilliant result. Add dry ingredients and fold through until no flour lumps are left, then fold through chocolate and frozen blackcurrants using milk to loosen if necessary, but you want mix to be a thick batter. Drizzle with extra melted white chocolate if you like. Prep time: 15mins Cook time: 20mins Total time: 30mins, 100g caster sugar 100g soft light brown sugar 2 eggs 125 ml light olive oil (not extra virgin) 250 ml whole milk 1 tsp vanilla extract 180g oat flour 180g sweet rice flour 40g potato flour 1 tbsp baking powder 1 tsp salt 150g white chocolate chips 150g blackcurrants, * Blackcurrants used in this recipe were kindly provided by British Frozen Fruits, ** Cooling rack pictured was kindly provided by Lakeland.