I set myself a goal to try Five Recipes to Make with Fresh Blackcurrants. I have made the Blackcurrant Marbled Cheesecake twice. I made some 'Blackcurrant No Bits Jam'. I will look on the bright side and make the 'Blackcurrant Curd' next year when the Hens are laying as it requires 10 eggs! I may squeeze in a Blackcurrant Fool this week, who knows. Finally with some of the last few Blackcurrants I have also made:
100g Self Raising Flour
2 tbls milk
200g Fresh Blackcurrants
Cream together the butter and sugar. Beat in the eggs and milk. Fold in the Blackcurrants. Fold in the flour. Place mixture into paper cases and bake in a medium to hot oven for 10 - 15 minutes until the muffins are golden brown. I love the way the deep blackcurrant purple 'bursts' in to these muffins. The sweet cake is just the contrast to the sharpness of the fresh fruit. I love my paper cake cases I received them in a Swap Parcel all the way from Pittsburgh USA and I knew the blue would be perfect for these muffins. Very pretty.