Whole Wheat Black Currant Muffins
A simple easy peasy 100% whole wheat muffins loaded with black currants and almonds and with mild orange flavour.
Ingredients:
- Whole wheat flour 125 gm (1 cup)
- Salt a pinch
- Brown sugar 1/4 – 1/3 cup
- Baking powder 1/2 tsp
- Baking soda 1/2 tsp
- Black currants 1/4 cup
- Almonds 8-10
- Orange extract 1/2 tsp
- Orange zest a pinch
- Canola oil 1/4 cup (60 ml)
- Milk 1/2 cup (120 ml)
- Apple cider vinegar 1 tsp
Method:
- Preheat your oven at 160-180 degree celsius for atleast 10 minutes.
- Line a cupcake mould with liners or simply grease a cupcake mould well. Or keep your silicone cupcake moulds ready.
- Mix the vinegar with milk and keep it aside, your buttermilk will be ready in 5 minutes.
- Sieve the flour, salt, baking powder and baking soda atleast 8-10 times. This makes whole wheat cakes and muffins really soft.
- Dust the black currants and chopped almonds with a spoon of flour and keep it ready.
- Beat the oil and sugar with a whisk till the sugar is fully dissolved. Add the orange extract and zest. Add the buttermilk and mix well.
- Slowly pour the liquid ingredients into the flour and fold it gently.
- Sprinkle the black currants nd chopped almonds and mix.
- Fill the moulds into 3/4 the of its capacity and tap it gently on the counter to remove the trapped air.
- Bake these for 20-22 minutes or till a screwed inserted into the centre comes out clean.
- Remove from oven and let it cool for few minutes on a cooling rack.
- Serve it with a drizzle of maple syrup or honey.
