Blackcurrant and almond muffins

Here’s a delicious homegrown alternative to coffee-shop blueberry muffins.

(You can, obviously, also make it with blueberries, if you grow those.) Using yoghurt in the recipe produces a lighter, more authentic texture than the usual all-milk method. The mixture is stiffer than you might expect, but it bakes to perfection.

Ingredients (makes 12)

250g (9oz) self-raising flour

140g (5oz) caster sugar

1 tsp bicarbonate of soda

Large pinch salt

150ml (5floz) natural yoghurt

2 tbsp milk

110g (4oz) butter, melted and cooled

2 eggs

1 tsp almond extract

150g (5½oz) blackcurrants

30g (1oz) flaked almonds

1. Measure the flour, sugar, bicarbonate of soda and salt into a bowl and mix them together.

2. Measure the yoghurt and milk into a jug, then stir in the melted butter, eggs and almond extract.

3. Stir the wet ingredients into the dry ingredients. Stop mixing as soon as everything is combined; you want the mixture to have a lumpy consistency.

4. Add the blackcurrants and flaked almonds and fold them in gently.

5. Divide the mixture between 12 muffin cases – they should be filled to about 1.5cm (½in) short of the tops of the cases.

6. Put the muffins into the oven at 200°C/400°F/gas mark 6 for 20 minutes, or until the tops are domed and golden-brown.