RED CURRANT MUFFINS
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
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 :
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ISLAMIC STUDIO777
[email protected]I added a teaspoon of cinnamon to the batter and it gave the muffins a delicious warm flavor.
Tim Dog
[email protected]I'm allergic to red currants, so I substituted blueberries instead. The muffins turned out great!
damarys damiron
[email protected]These muffins are way too tart for my taste. I think I'll stick to blueberry muffins next time.
Justin Poole
[email protected]I followed the recipe exactly and my muffins turned out dry and crumbly. I'm not sure what went wrong.
Shiza Shabir
[email protected]These muffins are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
George Green
[email protected]I'm not a huge fan of red currants, but I really enjoyed these muffins. The muffins were moist and fluffy, and the red currants added a subtle tartness that I really liked.
Riley Betz
[email protected]These muffins are a great way to use up leftover red currants. I had a bunch of currants from my garden and I didn't know what to do with them. These muffins were the perfect solution!
Malik Samii
[email protected]I made these muffins with my kids and they had a blast. They loved helping to mix the batter and sprinkle the sugar on top.
BLOOD BLOOD
[email protected]These muffins are perfect for a summer breakfast or brunch. They're light and refreshing, and the red currants add a beautiful pop of color.
C Malone
[email protected]I love the tartness of the red currants in these muffins. It's a nice change from the usual blueberry muffins.
Chizzy Blender
[email protected]These muffins are a great way to start the day. They're light, fluffy, and packed with flavor.
Arwyn Mai
[email protected]I've tried several red currant muffin recipes and this one is by far the best. The muffins are moist, flavorful, and the perfect size for a snack or breakfast.
Abdulrahman altairi
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I highly recommend them!
Tanvir Hajari
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved the unique flavor of the red currants.
Zion Main Account
[email protected]These muffins are a great way to use up fresh red currants. I love the way the tartness of the currants balances out the sweetness of the muffins.
Mordecai Case
[email protected]I've made these muffins several times now and they always turn out perfect. They're so moist and fluffy, and the red currants add a lovely burst of flavor.
Prince Nazmul
[email protected]These muffins were absolutely delicious! I love the sweet and tart flavor of the red currants.