Red Currant Muffins

Name: Red Currant Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 2 large eggs; 1 teaspoon grated orange zest; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup red currants; Confectioners' sugar

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

1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon grated orange zest
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup red currants
Confectioners' sugar

Directions

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.
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.

Nutrition Facts

1 each: 155 calories, 9g fat (5g saturated fat), 56mg cholesterol, 204mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein.

Originally published as Red Currant Muffins in Taste of Home August/September 1999

Reviews

My Review

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Average Rating:

lesley51765

Jul 25, 2017

I picked the currants from my garden and found this recipe to try. Very moist and flavorful. Made exactly as stated and then froze the muffins. When I want one, I just pop it out of the freezer and throw it in the microwave for about 20 seconds or so.
Ursula

Jul 14, 2017

While the ultimate muffin that I made was light and tender with a wonderful sweet-tart flavor, the recipe, itself, was the issue! For this reason, I gave it only a 3-star rating. Before I stirred in the fresh currants, I noticed that the batter seemed unusually thick! Checking a few basic muffin recipes, I noted that all of those I use contain milk. This one did not! I decided to add about a quarter cup of milk and was very happy that I did! That being said, with the addition of milk, these muffins were delicious!