Black Currant and Honey Muffins

Makes 30 small muffins

2 sticks butter, 226 grams, softened

1 cup sugar

4 eggs

2 tablespoons honey

1½ cups white bread flour

1½ teaspoon baking powder

30 muffin liners

2 punnets black currants/2 cups is 300 grams picked over currants

black berries near salt
Photo by mali maeder on

Cream butter and sugar until white and almost fluffy.

Add eggs and beat for 5 minutes.

Add honey and sift in flour mixed with the baking powder, and mix to a smooth paste.

Line your muffin trays and add a spoonful of the dough into each. Gently press some currants into each muffin.

Bake at 400F/200C for 12 minutes – 10 minutes in a convection oven -or until muffins are puffed up and spongey. Let cool on wire rack.

These muffins are so sumptuous with a creamy inside and the taste of summer! Small enough to have at least two at a sitting. Or three.

Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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