Recipe by Tina and Dave
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!
Top Review by melissima2000
Deliciously gorgeous! Thank you for sharing!
I have changed a little the recipe by replacing the sugar with Apple syrup and adding a little almond extracts as well as some vanilla. Delicious! As I still have some red berries left, next time I think I will add some sundries prunes and some lemon zest!
- 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
Directions See How It's Made
- 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.