Sunday, 19 February 2012

• Red Currant Muffins

  This is a guest post from ChowTimes.
  
  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.
  

  Ingredients

  • 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

  
  Source: this recipe is adapted from an American Muffin recipe

  Yield 8 muffins

  
  Instructions

  
  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.

  
  

  • 12:30 PM
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