Red Currant Muffins

READY IN: 35mins
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!

Ingredients Nutrition

Directions

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

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