Muffins with Organic Black Currant

Good afternoon!

     The other day my sister handpicked a full jar of black currants from our garden, so I decided to use them last night. I bought a recipe book called “Cupcakes and Mini Cakes” and I am so happy I found it! Until now I have generally relied on the internet, but it can be exhausting finding recipes online, so using a book makes everything so much easier! 🙂 As a side note, the book uses grams, so I’m sorry to the readers who measure everything with cups.


Black Currant Muffins39006502_2179938888950926_1125455927483301888_n.jpg

  • 50 gr. melted butter
  • 250 gr. flour*
  • 4 teaspoons baking powder
  • pinch of salt
  • 75 gr. sugar
  • zest of half a lemon
  • 250 gr. plain yogurt
  • 2 lightly beaten eggs
  • 200-250 gr. black currants (or blueberries)

*the original recipe uses self-raising flour; if you use self-raising, then only use 1 teaspoon of baking powder

     First pre-heat your oven to 200°C/390°F and prepare 12 muffin cups; since I use silicone ones, I just prepared them by buttering the sides. Then melt your butter and whisk flour, baking powder, salt, sugar, and lemon zest in one bowl while it’s cooling down. In a separate bowl mix your yogurt, beaten eggs, and melted butter. Pour this in the middle of your dry ingredients and add your black currants. Gently mix everything with a spatula or silicone spoon until it’s uniform, because if you overmix the muffins will come out too dense. Bake for 20-25 minutes until they’re golden on top and allow them to cool for 5-10 minutes before you serve them.


     As you can see, this is a very basic recipe and the blackcurrants can easily be replaced with other berries, as in fact the original recipe is actually for blueberry muffins. They’re quite light because of the yogurt and low amount of sugar, so they can be great for breakfast or as a quick snack. All in all, I’m quite pleased with the result! 🙂


Until next time!

– Zi


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