Recipes/ Sweets

Redcurrant and pistachio muffin

Redcurrant and pistachio muffin

The last redcurrants of the season, so better make them count. I find the muffin a lovely little nibble, perfect for an afternoon tea or a snack with children… nobody will quarrel about the size of the slice (of a possible cake). And they come in bigger batches than cakes. So here it goes, something to mitigate the hungry pack of wolves…


  • 250g redcurrant
  • 1 packet pistachios
  • 200g flour
  • 190g sugar
  • 150ml milk
  • 2 eggs
  • 50g soft butter
  • pinch of salt
  • 1 packed baking powder


  1. put all the liquid ingredients in the blender and mix;
  2. add the sugar, the flour, the salt and the baking powder;
  3. fold in the pistachios and the redcurrant and put the batter in the molds;
  4. cook for about 20-25 min in a 180 °c preheated oven.

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