I received this recipe on blackcurrant muffins in the weekly newsletter from "Sæson for god smag", which fitted perfect with the fact, that I had just being pickíng blackcurrants. I decided to make the muffins following the exact recipe without making any modification at all.
I find the muffin dough to be pretty standard without being inspiring at all. And in my opinion it is only the addition of the relative big amount of blackcurrant, which actual makes this muffin interesting at all, as the blackcurrant brings freshness and taste to the muffin. The relative big amount of sugar is needed in order to compensate for the freshness/sourness of the blackcurrant. If you would use a more sweet fruit, I would reduce the amount of added sugar with 50-75 g.
Blackcurrant muffin a la "Sæson for god smag": - 14 muffins
- 200 g butter - at room temperature
- 200 g (cake) flour
- 200 g sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar
- ½ dl milk
- 250 g blackcurrants
- Heat the oven to 200'C.
- Add butter and sugar into a mixing bowl and whip it into a homogeneous mass.
- Add the eggs and whip again.
- Add baking powder and vanilla sugar and whip again.
- Add milk and whip again.
- Add flour and whip again. The dough now becomes relative firm. Consider to add extra milk, if you the dough to be too firm.
- Add the blackcurrants and stir them gentle into the dough.
- Fill the muffin forms with the muffin dough.
- Bake at 200'C for 20-25 minutes.
- Check if the muffin dough is actual baked, before you remove the muffin from the oven.