Makes 12 muffins.
- 60g unsalted butter
- 175g plain white flour
- 2 tsp baking powder
- 1/2 tsp salt
- 60g caster sugar
- 1 large egg
- 120ml milk
- 125g fresh redcurrants
- Preheat oven to 180°C (Gas mark 4). Butter a 12 cup muffin pan. Melt butter; set aside to cool. Sift flour into a medium mixing bowl, add baking powder, salt and all the sugar apart from 2 tbsp - reserve this to sprinkle over the muffin tops before cooking. In a small mixing bowl beat egg enough to combine yolk and white. Whisk in milk and melted butter. Add to flour mixture; stir quickly and lightly just until flour is almost dampened. Gently fold in redcurrants; be careful not burst too many of them. Spoon batter into prepared muffinpan cups, filling each slightly more than half full. Sprinkle reserved sugar over batter in each cup. Bake in a preheated oven for 20-25 minutes, until golden brown and a wooden skewer or knife inserted in the centre comes out clean. Cool for a few minutes and serve warm with a dollop of créme frâiche.
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