Red Currant Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 1 dozen.
Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.—Jane Larter, Hallock, Minnesota
Ingredients
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1/2 cup butter, softened
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1/2 cup sugar
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2 large eggs
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1 teaspoon grated orange zest
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1 cup all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 cup red currants
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Confectioners' sugar
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants.
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2.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.
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