Muffins are one of my favorite breakfast items. They are incredibly versatile with sweet and fruity ones tasting just as yummy as the savory versions. It all depends upon what you are craving at the moment. But this time of year the best muffins are those that are filled with fresh seasonal fruit and my fruit of the day for these muffins is fresh red currents.
Americans are probably most familiar with currents as the dried fruit resembling raisins that are commonly found in scones. Or perhaps they have enjoyed a red current jelly on top of toast. But most people are probably less familiar with fresh currents. At least I was. But with fresh red currents showing up in all of the markets I found myself intrigued. The bright red berries just looked so enticing that I knew I had to buy some to take home.
Fresh currents are slightly tart and remind me of tart raspberries. I liked them but was unsure of how they would go over with the rest of my family. Much to my delight when I added them into this muffin recipe that I adapted from Kitchen Heals Soul
they were a hit. The muffins come together quickly and bake up light and airy with tiny bursts of fruit. If you can’t find fresh currents feel free to substitute raspberries or wild blueberries. The muffins taste best served warm so if you are eating them later in the day simply pop into the microwave for a few seconds. Enjoy!
RED CURRENT MUFFINS
2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
2 cups red currents, tossed in 2 tablespoons of flour
1 teaspoon finely grated lemon zest
3 tablespoons coarse sugar (optional)
- Preheat the oven to 350 degrees. Grease the insides of one 12-cup muffin pan. Set aside.
- In a medium bowl, whisk together the dry ingredients.
- In a separate bowl, combine the milk, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and using a rubber spatula, mix until just combined.
- Add the melted butter and mix again.
- Fold in the currents and the lemon zest.
- Divide the batter between the prepared muffin cups and top each with a sprinkling of the coarse sugar.
- Bake for 25 minutes or until a skewer inserted in the center comes out clean.
- Cool slightly on a wire rack before serving.
Yields: 12 muffins