Blackcurrant Muffins

1. Preheat the oven to 180°C, gas mark 4, 350°F. Sift the flour, mixed spice, salt and baking powder. Add the Fruisana Fruit Sugar and mix well so the dry ingredients are thoroughly blended.

2. Melt the butter, either in a microwave or in a saucepan over a low heat. In a separate bowl to the dry ingredients combine the beaten eggs, melted butter and milk.

3. Add the liquid all at once to the dry ingredients and stir gently with a fork until the dry ingredients are lightly moistened. Add the fruit and mix. The muffin mixture should still be quite lumpy so be careful not to over mix.

4. Place 6 paper cases in a deep muffin baking tray and fill each case with the muffin mixture. Bake for 30 minutes or until well risen and golden brown. Remove from the baking tray and cool on a wire rack. Serve warm.

150g 6oz Self raising flour
2.5mls 1/2tsp Mixed spice
Pinch of salt

5mls 1tsp Baking powder
50g 2oz Fruisana Fruit Sugar
2 Eggs, beaten
75g 3oz Unsalted butter, melted

30mls 2tbsp Milk
75g 3oz Blackcurrants, frozen