Red Currant Muffins Food

RED CURRANT MUFFINS

Red Currant Muffins image

These are the most wonderful fruity summer muffins. I use red currants. Their more tart flavor make these muffins taste so fresh. The meringue topping melts in your mouth and the muffins are still moist. Serve them warm and the berries with all their juices will pop in your mouth.

Provided by Thorsten

Categories Quick Breads

Time 1h15m

Yield 12 Muffins

Number Of Ingredients 12

Ingredients

2 cups flour
5 1/4 ounces red currants, fresh
2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
1/2 cup sugar
3/8 cup vegetable oil
1 cup buttermilk
3 egg whites
1 pinch salt
1 1/2 cups powdered sugar, sifted
3 1/2 ounces red currants

Steps:

Grease muffin cups and place the in the freezer until use.
Preheat oven (360°F, 180°C).
In a bowl mix flour, baking powder, baking soda and currants; set aside.
In a large bowl beat the egg slightly. Add sugar, vegetable oil and buttermilk and mix thoroughly.
Add flour-currant mixture and stir just until combined. Batter will be sticky.
Divide batter equally among the prepared muffin cups. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Meanwhile prepare the meringue topping. Beat egg whites and salt with a mixer on high speed until foamy and soft peaks are formed, then gradually add powdered sugar and beat until meringue is stiff. At last fold in the currants carefully.
When muffins are done, remove from oven. Spread the meringue topping on each muffin. Put the muffins back into the oven and let the meringue topping dry out for about 5 - 10 minutes. The meringue topping should be white or only slightly brown.
Remove muffins from oven and let cool down in muffin cups for 5 - 10 minutes. Then remove the muffins from the cups and serve warm or let cool down completely.
NOTE: You can replace red currants by black currants or other small berries.

RED CURRANT MUFFINS

Red Currant Muffins image

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

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

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

Steps:

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 :

RED CURRANT MUFFINS

Red Currant Muffins image

I picked lots of fresh red currants and then wondered what to do with them! I found this on tasteofhome.com but made some slight alterations. I can't stand orange peel so used a few drops of orange flower water instead. I also used self raising flour but, as they didn't rise a huge amount, I suggest you stick to plain flour and baking powder!

Provided by Tina and Dave

Categories Dessert

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange peel (or a few drops of orange flower water)
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh red currant
confectioners' sugar

Steps:

In a mixing bowl, cream the butter and sugar.
Add both eggs and orange peel, or flower water and beat well.
Sieve the flour, baking powder and salt into the creamed mixture and lightly blend.
Fold in the red currants.
Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done.
Cool for 5 minutes before placing on wire rack.
Dust with confectioners' (icing) sugar once completely cooled.

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