I made these recently for my friend Kirsty's 30th birthday - 15 muffins with two pink and white candles in each (so no room for the extra redcurrants on the top). The recipe actually makes 18 (so we had the excuse to test 3 before the birthday party). I've made these with icing using the juice of the redcurrants to colour it pink, but I think they are nicest just with the glaze of redcurrant jelly and dusted with icing sugar, making them glisten temptingly!
Ingredients
6oz margarine
9oz caster sugar
3 eggs
1tsp vanilla essence
10oz self-raising flour
3oz ground almonds
200ml Greek yogurt
150g white chocolate, chopped
400g redcurrants
1tbsp redcurrant jelly, melted
Icing sugar, for dusting
Method
- Pre-heat the oven to 180°C. Place 18 muffin cases in muffin tins.
- Beat the eggs.
- In a separate, large mixing bowl, cream the margarine and sugar until fluffy.
- Beat in the eggs, then add the vanilla essence
- Sift in the flour, add the ground almonds, and beat.
- Fold in the Greek yogurt, chocolate and half the redcurrants.
- Spoon the mixture into a muffin tin lined with paper cases.
- Bake for 30-35 mins or until golden and firm to touch.
- Leave to cool in their tins for 5 mins and then carefully remove to a cooling rack.
- While still warm, brush melted redcurrant jelly over the top of each muffin and decorate with the rest of the redcurrants. Dust with icing sugar.
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