Apple Blackcurrant Muffins | Apple Sukhe Falsey Ke Muffins
Apple Blackcurrant Muffins are loaded with flavors of apples and black currants. They are ideal breakfast muffins rich and wholesome without frosting.
Ingredients
- 100 gm dried black currants
- 150 gm all- purpose flour
- 100 gm refined sugar powdered or brown sugar powdered
- 65 gm butter unsalted; melted
- ¼ cup milk at room temperature
- 1 egg
- 1 tsp baking powder
- A pinch of salt
- 1 tsp vanilla essence
- 75 gm peeled and chopped apple use any green or red variety of apples
Instructions
Preparations
- Peel and finely chop the apples
- Dust black currants with some all-purpose flour.
- Preheat oven at 170° C for 10 minutes.
Sifting dry ingredients
- In a wide bowl sift in all-purpose flour, salt and baking powder.
Mixing wet ingredients
- Take another mixing bowl, whisk egg until frothy.
- To this, add melted butter, sugar and half quantity of milk. Mix well.
Mixing dry with wet ingredients
- Now add the dry ingredients to the wet in two parts. First, add half portion of the all-purpose flour mixture and whisk till smooth.
- Now add the remaining part of all-purpose flour mixture, milk and vanilla essence. Mix using cut and fold method.
- Do not over mix.
- Finally add the chopped apples and blackcurrants. Gently fold in. The batter mixture will be lumpy.
Baking
- Finally divide batter into 6-8 cupcakes liners. Top with some more black currants and chopped walnuts.
- Bake at 170°C in preheated oven for 30 minutes until golden and well risen.
Cool and serve.
- Allow to cool for 10 minutes before removing from the muffin tin.
Storage
- Store at room temperature. Stay good outside for 2-3 days in pleasant weather conditions.
- Do not refrigerate as the texture of muffin becomes stodgier.
Notes
- Do not omit sifting the dry ingredients.
- You may also grate apples instead of chopping. Do not squeeze out the juice.
- You could also add a generous pinch of cinnamon to the muffin batter to enhance flavors.