While I was pregnant with my youngest child I really liked sour fruits. During red current season I whipped together more than a batch or two for redcurrant muffins. Our other two children also liked the sweet and sour elements of the muffins and even took some to school to share. This photo is of the first batch of redcurrant muffins I made while I was still pregnant with my youngest, who happens to love sour foods now that he is a toddler.

Ingredients  

• 2 ¼ Cups All-Purpose Flour 
• 4 Teaspoons Baking Powder 
• 1 ½ Cups White Sugar  
• 1 Cup Milk 
• 2 Eggs

• ¼ Cup Salted Butter
• 1 Teaspoon Vanilla Extract
• 2 Cups Redcurrant

Directions

Step 1

Preheat oven to 375F°/190C°. Grease muffins tins, or line cups with paper liners.

Step 2

In a stand mixer, mix together all dry ingredients until well combined

Step 3

Add in all wet ingredients to the dry ingredients and mix until well combine and batter is formed

Step 4

Next gently fold in redcurrant making sure not to break them open.

Step 5

In a cupcake tin lined with cupcake cups, fill each cup half way with batter.

Step 6

Bake for 25 minutes or until golden brown and enjoy