RED CURRANT MUFFINS
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
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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Nina Villegas
[email protected]These muffins are simply amazing! I love the combination of red currants and buttermilk. They're the perfect treat for any occasion.
Sam Rana
[email protected]I've been looking for a good red currant muffin recipe and this one is definitely it! The muffins are light and fluffy, with a perfect balance of sweetness and tartness.
Haris Ibraimi
[email protected]These muffins are a bit time-consuming to make, but they're worth the effort. They're so moist and flavorful!
Kumbi Kuyala
[email protected]I'm not a huge fan of red currants, but I thought I'd give this recipe a try. I was pleasantly surprised! The muffins were really good and the red currants added a nice tartness.
Olakule Adekuoroye
[email protected]I made these muffins for my kids' school bake sale and they were a huge hit! They were gone in no time.
Tony Agosto
[email protected]These muffins are the perfect way to use up leftover red currants. They're also a great snack or breakfast option.
Janeth Mgweno
[email protected]I added a handful of chopped walnuts to my muffins for a little extra crunch. They turned out great!
kieshawn mays
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use fresh or frozen red currants, depending on what I have on hand.
Alesia Alb
[email protected]I followed the recipe exactly and my muffins turned out dry and crumbly. I'm not sure what went wrong.
Adnan Adii
[email protected]These muffins were a bit too tart for my taste, but my husband loved them. He said they were the best muffins he's ever had.
Pedros Henriquez
[email protected]I've made these muffins several times now and they always turn out perfectly. They're so moist and flavorful, and the red currants add a really nice touch. I highly recommend this recipe!
Tulinave Mfungati
[email protected]These muffins are the perfect combination of sweet and tart. The red currants give them a lovely pop of color and flavor. I will definitely be making these again soon!
Md Hossen babu
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved the unique flavor of the red currants. They were also very easy to make, which is always a bonus.
Julie Tovar
[email protected]These muffins were absolutely delicious! The red currants added a lovely tartness that balanced out the sweetness of the muffin perfectly. They were also very moist and fluffy, thanks to the buttermilk and sour cream. I will definitely be making thes