Thank you mother nature for black currant muffins

This morning, I used up the remaining black currants to make muffins.  These muffins smell and taste divine. They are truly a little piece of heaven. Bite into one of these muffins and the berries burst, filling your mouth with tart, juicy, lusciousness.  Hallelujah, forever and ever, Amen.

This recipe comes from the New Zealand Blackcurrant Cooperative. I have Americanized the measurements. Here are a couple of notes on the ingredients:

Self -raising flour can be hard to find in the US. To make your own, use this recipe. For every cup of all purpose flour, add 1 1/4 teaspoons baking powder and ¼ tsp. of salt.

Golden Syrup is a staple in British pantries. It is sugar cane syrup and I find it here at Whole Foods. It is made by Tate and Lyle and is less processed than corn syrup and has a richer flavor. I recommend it.

Black Currant Muffins

Makes 18 muffins

2 cups self -raising flour

½ cup sugar

3 tsp. baking powder

2 cups wheat germ

1 ¼ cup milk

2 tsp. baking soda

7 tbsp  butter

3 tbsp. golden syrup

2 eggs

1 ½ cups frozen black currants (do not thaw)

Preheat oven to 375 F and grease muffin tins. Sift together the flour, sugar and baking powder. Stir in the wheat germ. Dissolve the baking soda in the milk, then add the eggs, whisk to combine. Melt the butter and golden syrup together in the microwave. Add the milk mixture and butter mixture to the flour and gently combine. Add the fruit when almost combined. Do not over mix. Spoon into muffin tins and bake for 15 minutes until tooth pick comes out clean. I always sprinkle a little raw sugar on the top of each muffin to give a little extra touch.

Black currants, I love you.