Sunday, 19 February 2012
Minoo had some red currant in her freezer from last summer. She decided to use them for a Red Currant Muffins for dessert in the Gilmore Park Church community kitchen.
Red Currant is very sour; hence do not skimp on the sugar.
- 1 1/2 cups all-purpose flour
- 1/3 cup to 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1 egg, lightly beaten
- 1/2 cup milk
- 1/4 cup vegetable oil
- about 1 cup red currants
Yield 8 muffins
Grease and dust muffin tin with flour. Preheat the oven to 400F (200C).
Combine the first 6 dry ingredients in a large bowl; make a well in the center of the mixture.
Combine egg, milk and oil in a measuring cup.
Add the wet ingredients to the dry ingredients. Stirring in a folding motion just until moistened.
Gently fold in the currants.
Spoon into prepared pans; filling to 2/3 full. Fill any empty tins with some water to prevent from burning.
Bake in a preheated 400F oven for 20 to 25 minutes or until a tooth pick inserted in the center comes out clean.
Remove muffins from pans immediately and let cool on cooling rack.