Blackcurrant Muffins




  • 250g (9 oz) self raising flour
  • 1 tsp baking powder
  • 50g (2 oz) butter
  • 75g (3 oz) sugar
  • 175g (6 oz) Roots & Wings Organic Blackcurrant Jam
  • Zest of a lemon
  • 2 eggs
  • 250ml (8 fl oz) milk



Heat the oven to 200C/400F/Gas 6
Put 2 muffin cases into a cake tray.
Mix the flour and baking powder and rub in the butter. Stir in the sugar and the lemon zest.
Beat the eggs with the milk then add to the flour mix and stir well. Fold in the blackcurrant jam.
Spoon the mixture into the paper cases and bake for 20-25 minutes until well risen and firm to the touch.
Cool on a wire rack