A tasty and nutritious muffing perfect for breakfast! Warm it up in the oven on a busy morning for a fresh-baked taste.
- 2 cups wheat germ
- 2 cups self-raising white flour
- ½ cup sugar
- 3 tsp baking powder
- 1 ½ cups frozen blackcurrants, don’t thaw first. (Frozen blackcurrants are readily available in supermarket frozen berry section)
- 2 tsp baking soda
- 1 ¼ cups milk
- 100g butter
- 3 Tbsp. golden syrup
- 2 eggs, whisked
- Preheat oven to 190°C and grease muffin pans.
- Sift flour, baking powder and sugar into bowl.
- Add wheat germ and stir together.
- Dissolve baking soda in the milk.
- Melt the butter with the golden syrup.
- Make a well or hole in the mixed dry ingredients and add the milk and baking soda, melted butter and golden syrup, and whisked eggs. Mix ingredients together lightly and fold in blackcurrants at same time. Don’t over mix as the muffins will be tough, and the blackcurrants may split.
- Spoon into pans and bake for 15 minutes or until muffins are golden and spring back at a touch.
- Allow to cool slightly before turning out onto a cooling rack.
When making the blueberry muffins, try substituting half of the blueberries with New Zealand Blackcurrants. Because blueberries have a somewhat mild taste, they tend to lose their flavour when cooked. However, when New Zealand Blackcurrants are included, the blueberry flavour is improved immensely. In addition, the antioxidants, such as anthocyanin found in New Zealand Blackcurrants, are superior to those found in blueberries, so the nutritional value of the muffin also improves.
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