This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Blackcurrant-almond muffins
Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour.
272 K 3.9/5 (22 reviews)
50 min.
Easy
3.50 €
30 muffins
4 IngredientsLast modified on: February 21th 2011
For 30 muffins, you will need:
- 1
450 g muffin dough - 2
100 g blackcurrant - 3
100 g ground almonds - 4
1 tablespoon caster sugar - Total weight: 665 grams
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 25 min.
Prepare 450 g muffin dough, but reduce flour by 1/3 and make up with 100 g ground almonds.
Stage 2 - ⌛ 3 min.
Pour 1 tablespoon caster sugar onto 100 g blackcurrant, and stir a few seconds to coat them with sugar.
Stage 3 - ⌛ 5 min.
Preheat oven to 392°F (200°C).
Put a teaspoon of mixture into each mould.
Put a teaspoon of mixture into each mould.
Stage 4 - ⌛ 5 min.
Put on a few blackcurrants, then cover with another teaspoon of mixture.
It's not necessary for blackurrants to be completely covered.
It's not necessary for blackurrants to be completely covered.
Stage 5 - ⌛ 15 min.
Put in the oven for about 15 minutes.
Stage 6
Allow to cool slightly, then turn out onto a rack.
Remarks
You can use fresh or frozen blackcurrants.
As usual, muffins are better slighly warm.
As usual, muffins are better slighly warm.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 260 RDI=100 % | 1,630 RDI=150 % | 650 RDI=100 % | 13,380 RDI=670 % | 56,020 RDI: 670 % |
| Per 100 g | 40 RDI=20 % | 240 RDI=20 % | 100 RDI=20 % | 2,010 RDI=100 % | 8,420 RDI: 100 % |
| Per muffins | 8 RDI=3 % | 50 RDI=5 % | 20 RDI=3 % | 450 RDI=20 % | 1,870 RDI: 20 % |
How much will it cost?
- For 30 muffins : 3.55 €
- Per muffins : 0.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Muffin dough
You can get more informations, or check-out other recipes which use it, for example: Raspberry muffins, Chocolate muffins, ... See them all 2
Blackcurrant
Like these other recipes: Blackcurrant liqueur, Blackcurrant coulis, ... See them all 2
Ground almonds
Like these other recipes: Chestnut moelleux, Brioche royale, Pear, grapefruit and pistachio tart, Macaronade mixture, Apple and almond cake, ... See them all 46
Caster sugar
Like these other recipes: Vanilla sugar, Almond macaroon cake, Sicilian Epiphany Pie, Little apple and verbena tarts, Peach and verbena feuilleté, ... See them all 367
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017435 K3.5 15 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025489 K 25 20 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip. February 21th 2011268 K 24.2 1 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011198 K4.4 1 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018432 K4.8 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.