250g high-ratio flour
2 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
3 large eggs, beaten
125ml UHT milk
1/4 tsp salt
120g unsalted butter
150g castor sugar
100ml fruit juice
50g blackcurrants
60g macadamia nuts, smashed and coarsely choplped
60g pistachios, coarsely chopped
Lightly grease a 12-hole muffin-pan and preheat oven to 200 degrees C.
Sift flour, baking powder and bicarbonate of soda together. In a large bowl, combine beaten eggs with milk and salt.
Cream butter and sugar until pale. Add sifted dry ingredients and pour in egg and milk mixture followed by fruit juice. Stir in blackcurrants and nuts to mix.
Spoon batter into muffin pan filling up to three-quarters full.
Bake in preheated oven for 20 minutes or until well risen and firm to the touch.
Stand muffins in the pan for about 2-3 minutes. Turn onto a wire rack to cool completely.
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