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Poppy seed muffins with currants

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Ingredients for 12 servings:

  • 225 g flour
  • 120 g sugar
  • 1 egg(s)
  • 1 pinch of salt
  • 200 g buttermilk
  • 40 g poppy seeds, ground
  • 40 ml vegetable oil
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 lemon(s), juice and zest
  • 250 g currants, red

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Whisk together sugar, salt, buttermilk, egg, oil, lemon zest, and juice until fluffy. Combine flour with poppy seeds, baking powder, and baking soda and fold in spoonfuls. Place 12 paper muffin cups in the muffin tin (or grease well) and fill the cups two-thirds full with the batter. Spread the currants on top and bake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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