Ingredients
Units
Scale
- 1 1/4 cups whole wheat flour
- 1 cup Easy Blend (Robin Hood) all-purpose flour [regular all-purpose will also work]
- 1/2 cup (125 ml) Berry sugar [granulated sugar will be fine]
- 2 tsp (10 ml) baking powder
- 1/4 tsp (1.5 ml) baking soda
- 1/4 tsp (1.5 ml) salt
- 1 tsp (5 ml) caraway seed (Optional – I am not fond of caraway see so omitted it)
- 1 large room-temperature Egg
- 1 cup (250 ml) room temperature 1 % or non-fat milk
- 1/4 cup (1/2 stick / 56.5 gram) melted and cooled to room temperature unsalted butter
- 1/4 cup 2% or non-fat room temperature Greek yogurt [I used Vanilla flavored}
- 3/4 cup dried currants [I used dried cake mix]
- 2 tablespoons sparkling sugar for dusting over the top, although I use Berry Sugar
Instructions
- Preheat oven to 400F / 205C.
- You can either very generously grease a regular 12-cup muffin tin with non-stick spray or use cupcake liners as I did and usually prefer to use, as it’s less fuss.
- Measure out the fruit and cover it up with boiling water and let it sit on the countertop for later use.
- Mix the dry ingredients: whole wheat, all-purpose, sugar, baking powder, baking soda, salt, and caraway seed (if you use it).
- In another bowl, whisk the egg, milk, cooled melted butter, and yogurt.
- Drain the water from the fruit. I poured it into a tea strainer and let the water run through. Try to get rid of as much of the excess water as possible.
- Drop the fruit mixture on the dry ingredient mixture and lightly mix it through to cover the fruit with flour.
- Make a well in the flour and fruit mixture and pour out the wet ingredients and mix until combined and no flour visible, but do not overmix.
- Use a scoop and divide the mixture into the muffin cups and if you like add some sugar on top (but optional).
- If you have colored crystal sugar it will add a nice touch to the top.
- Unfortunately, I did not have any, so I added a light dusting of Berry Sugar.
- Bake the muffins for ±16 minutes (oven dependant), or until a cake tester when inserted in the center comes out clean and has a nice brown top.
- Remove the muffin tray from the oven and leave it on a wire rack for the muffins to cool.
- If you do not use cupcake holders and are baked directly in the cupcake tin, rather let them sit in the pan for 5-10 minutes before removing them from the wire rack.
Notes
Prepared, tried, and tested owner, Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SATasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: a
- Calories: 176
- Sugar: 14
- Sodium: 38
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
- Cholesterol: 24
