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Cooking
Easy Redcurrant Yogurt Muffins
· 8 servings
Prep your muffin tin
Preheat the oven to 180°C. Get your muffin tin ready – either a metal tin or silicone molds. It's best to line the cups with paper muffin cases, so you don't need to grease and flour them, and the finished muffins look lovely too.
Mix the dry and wet ingredients
In a bowl, combine the yogurt, sugar, eggs, and melted butter. In a separate bowl, mix together the flour and baking powder. Thoroughly combine the dry mixture with the wet one, then add a pinch of salt.
Fold in the redcurrants
Finally, fold the redcurrants into the batter, setting aside half a cup to use later. For some of the muffins I used homemade lavender sugar, and it turned out great too – I even mixed a few lavender buds into half the batter. Don't be afraid to give it a try.
Fill the muffin cases
Fill the paper cases about three-quarters full with batter. Top each one with a few extra redcurrants and sprinkle with a lovely, fragrant spice. Bake for about 30 minutes.