Lemon & Red Currant Muffins Recipe

Name: Lemon & Red Currant Muffins
Total time: 35 min
Yield: 6
Ingredients: 200 g Self-raising flour; 1 tsp Baking powder; 150 g Caster sugar; 1 Lemon, zested & squeezed; 2 Large eggs; 125 ml Milk; 85 g Melted butter; 125 g Red currants; 1 tbsp Icing sugar

Light fluffy muffins bursting with tangy lemon and a sharp sweetness of red currants.

easy

00:35

METHOD

Step 1.
Preheat your oven to 180°C and prepare a muffin tin with muffin cases.
Step 2.
In a large bowl, mix together 200g of self-raising flour, 1 tsp of baking powder, 150g of caster sugar, and zest of 1 lemon.
Step 3.
In another bowl, whisk together 2 large eggs, 125ml of milk, 85g of melted butter, and juice of 1 lemon.
Step 4.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Step 5.
Fold in 125g of red currants gently, trying not to burst the currants.
Step 6.
Scoop the mixture into the muffin cases, filling them about two-thirds full.
Step 7.
Bake for about 25 minutes until the muffins are golden and a skewer inserted into the centre comes out clean.
Step 8.
Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Step 9.
Dust with icing sugar and enjoy!