Recipe #4: Currant Muffins

So this week I realized the rest of my currants were on the edge of going funky, so they needed to be baked into something immediately. So I looked up a couple recipes and merged a couple to create these muffins.

They turned out very nice, but because of the sourness of the currants, I think that adding a little more sugar and some lemon juice would also have tied things together even better. I like the brown sugar and cinnamon though, which wasn't in the other recipes, but really compliments everything. Mmm!



Ingredients

* 1 stick (1/2 cup) unsalted butter, softened
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon cinnamon
* 1/2 teaspoon salt
* 1 1/2 cups fresh currants
* 1/2 cup white sugar
* 1/2 cup brown sugar
* 2 large eggs
* 2 teaspoons vanilla extract
* 1/2 cup milk
* cinnamon and sugar for topping

Directions

1. Preheat oven to 375°. Line muffin tins with paper or foil liners.

2. Mix together flour, cinnamon, salt, and baking powder in a bowl. Wash currants, toss with a small amount of flour (about 1 teaspoon) and set aside.

3. In a medium mixing bowl, cream together butter and sugar. Add eggs one at a time; beat. Mix in vanilla extract.

4. Add flour mixture to butter and sugar, then mix until just combined. Add milk and mix again until just combined. Fold in currants, making sure not to overmix – overmixing will result in tough muffins.

5. Divide batter evenly among muffin tins. Sprinkle with cinnamon and sugar if desired. Bake for 25 minutes or until golden brown and a toothpick inserted in centers comes out clean. Remove from tins, place on wire racks and cool completely. Makes 18 muffins.