Blackcurrant and polenta muffins

Blackcurrant and polenta muffins

How to Cook Cakes
Peter Cassidy

This is a great basic recipe to use with a wide variety of fruit. Add fresh or frozen mixed berries or blueberries in place of the blackcurrants or even chopped bananas or other chopped larger soft fruit. Sprinkle with demerara sugar just before baking if you like a sweet crust. You will need a 12-hole muffin tin.


Quantity Ingredient
110g butter
100g golden caster sugar
2 eggs
50g fine polenta
2 oranges
200g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon vanilla extract
110ml buttermilk
220g blackcurrants, fresh or frozen


  1. Heat the oven to 190°C. Line the muffin tin with paper muffin cases.
  2. Melt the butter and sugar in a small pan over a gentle heat, then set aside to cool. Break the eggs into a large bowl and beat lightly using a fork to break them up.
  3. Put the polenta into a small bowl. Finely grate the zest of both oranges and squeeze the juice of one. Add the zest and juice to the polenta and stir well.
  4. Sift the flour, baking powder and bicarbonate of soda into another large bowl.
  5. Add the cooled butter and sugar to the beaten eggs, then add the vanilla and buttermilk.
  6. Using a spatula, fold the cooled butter mixture and soaked polenta into the flour, then fold in the blackcurrants. Fill the muffin cases two thirds full with the mixture.
  7. Bake on the middle shelf of the oven for 20 minutes, or until well risen and pale golden brown, and a skewer inserted in the centre comes out clean, or with a few moist crumbs attached. Eat warm from the oven or cool on a wire rack.
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