Wednesday, August 5, 2015

Two Currant Wholemeal Muffins

More currant madness!  With more currants, a bit of left over coconut milk from the previous icebox cake, and a trip to a working mill this recipe was born.

We had a nice day out at Brignorth, stopping at a working water powered mill.  It is supposed to be the biggest in Britain.  We had a guided tour with the son of the owner.    

After the guided tour, we were free to linger and take pictures.  There was a older disused mill on a short trek onsite.  The was also a viaduct with the Severn Valley Railway passing by now and then.  It was quite the evocative setting!

We finished our visit with a cream tea, the scones were made from the flour ground onsite with local wheat.

We also took some flour home!

Two Currant Wholemeal Muffins

Preheat oven to 200 c. 
Prepare 12 cup muffin tins with butter and flour.

125 g. plain flour
125 g. wholemeal
A pinch of salt
50 g. sugar
3 fl. oz. rapeseed oil
9 fl. oz. coconut milk
1 tsp. vanilla extract
120 g. mixed red currants and blackcurrants
1 tsp. mixed spice

Blend wet and dry ingredients separately, reserving currants.  Add the dry ingredients all at once into the wet. Mix without over mixing.   Fold in washed currants.  Fill prepared muffin cups evenly.  Bake for 20 minutes. 

Views of local wheat that is all over Shropshire.

Enjoy muffins for brekkie, or snack.


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