John Myers
Currant and Banana Muffins
The perfect currant and banana muffins recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 175 g Sugar
- 2 teaspoon Baking powder
- 2 Eggs
- 300 g Currants
- 1 maturity Banana
- 125 ml Milk
- 100 ml Oil – neutral
- 0,5 Vials Taste of rum
- Paper cases
- Powdered sugar
- Clean the currants, strip them from the panicles and wash, then drain well. Peel the banana and mash it in a bowl. Beat eggs, sugar and rum flavoring until frothy. Add the banana, oil and milk and mix in. Remove 1 tbsp of the flour and mix carefully with the currants. Mix the remaining flour with baking powder and fold into the batter together with the berries.
- Line a muffin tin with paper liners and fill in the batter. Bake in a preheated oven at 160 ° C – fan-assisted – for approx. 20-25 minutes. Let the muffins rest in the baking tray for 10 minutes and then leave to cool completely on a wire rack. Sprinkle with powdered sugar before serving.
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