Easy Red Currant Muffins
Red Currants
One of things I miss most about living in LA is my weekly trips to the farmers market. Living in NJ, I don’t have the same easy access but I work in Manhattan so I occasionally go to Union Square to get my fill. Last week, I was on a quest for sour cherries. The season is so short and I didn’t want to miss out. While at the market, I found these gorgeous currants and I bought a few containers. Red currants can be eaten by their own but taste better baked or cooked into something. I modified a muffin recipe that I got from my brother in law Danny and created this seasonal treat that you can only prepare this time of the year. I hope you can get your hands on some currants so you can try this recipe.
Mix the dry ingredients
Create a well for the liquid ingredients
Mix well
Add currants and gently fold
Fill muffin tin 3/4 full
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk, soy milk, or orange juice
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla
- 1½ cups red currants
- Preheat oven to 350 F.
- Grease and flour a 12-cup muffin tin.
- Whisk together the dry ingredients in a bowl
- Make a well in the center and add the wet ingredients
- Whisk the wet ingredients together.
- Gently mix the dry into the wet, just until combined.
- Stir in the red currants. Divide into the muffin cups.
- Bake for 25 minutes until a toothpick inserted comes out with a few crumbs attached.
I haven’t seen currents here yet, but I would certainly like to try these when they come into season in these parts. My kids are always asking me to make something with “Johannisbeeren” and we all like muffins around here.
I love your comments, Dini. They are full season here and in all sorts of colors.