Homebread Redcurrant and Orange Muffins

Redcurrant and Orange Muffins

Posted in : bread, breakfast, dessert, easy, fresh, fruit, muffin, orange, recipe, snack, summer, sweets on by : Jeanette Rueb Tags: , , , , , , , , ,

As I mentioned a few weeks ago, I have a lot of currants. Possibly too many. I’ve been at a loss for what to do with them, but I decided to get adventurous and figure out how to best bake them while fresh (I’ve got recipes for dried ones, like my Rosewater Currant Cakes but none for fresh ones). As it turns out, they’re a pretty solid stand-in for cranberries when it comes to flavor. The downside is that currants tend to have pretty big seeds in them. If those don’t bother you, substitute away! They aren’t bad in this recipe, but you might notice them if you’re picky about texture.

Another point when it comes to currants is how to prep them. As I believe I mentioned around this time last year when I made Currant Cordial, the best way to remove the berries from the stems without squishing them is to use a fork and run the stem between the tines while holding the end. That’s really the only trick to them other than making sure they’re as dry as possible before tossing them into the batter.

Ingredients
2 cups Flour
3/4 cup Sugar
1/2 tsp Salt
1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Cinnamon
2 Eggs
1 cup Greek yogurt
1 tsp Vanilla extract
1/3 cup Canola oil
1/4 cup Milk
1 Orange, zested
2 cups Fresh redcurrants

Preheat the oven to 350 degrees F and grease or line two standard muffin pans. In a small bowl, sift together all of the dry ingredients. In a large bowl, combine the eggs, yogurt, vanilla, oil, and milk. Stir in the dry ingredients until just combined. Add in the orange zest and stir. Gently fold in the currants, so as not to break them.

Fill the muffin wells 3/4 full with batter and bake for 20-24 minutes, or until they’re golden brown around the edges. Let them cool for five minutes before running a knife around the edge of the muffin (if not lined) to separate it from the pan. Cool on a wire rack and store in a sealed container. Enjoy warm as a breakfast, snack, or dessert!

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