225

g

plain flour

1½

Tbs

wheat germ

¾

Tbs

baking powder

1

pinch

salt

4

Tbs

brown sugar

¾

cup

milk

1/3

cup

vegetable oil

1

medium

egg; beaten

140

g

blackcurrants

1

Set oven to 220°C. Grease 12 muffin cups.

2

Mix flour, wheat germ, baking powder and salt together in a bowl. Stir in sugar.

3

Gradually add milk, stirring constantly until all ingredients are moistened.

4

Beat in oil and egg until you have a smooth batter. Stir in the blackcurrants.

5

Spoon the mixture into paper cases, filling almost to the top.

6

Bake for 18 to 20 minutes, until muffins are well risen, golden brown and springy to the touch.

7

Leave to cool for a few minutes then lift out of tin.