By Tina and Dave on July 28, 2008
Photo by Derf
Photo by Derf
"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!"
Serving Size: 1 (47 g)
Servings Per Recipe: 12
"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!"
"Yum. It's a very easy muffin to make, and it turns out super light and fluffy. The orange zest is a fabulous addition - even made the raw batter taste amazing! I think I may use this recipe with other berries as well. It would be great for blueberry muffins!"
"These muffins are delicious! They are quite delicate and were difficult to get out of the muffin pan, so next time I plan to use cupcake liners. They didn't rise a whole lot even using baking powder. Derf, you can plant a currant bush in your yard and have currants every year! They are very easy."
"Wonderful flavour, we love orange zest! This was delicious and not too sweet. DH is not fond of muffins, so I always make them into a loaf, he raved about it and it is already half gone! Very easy and quick to put together, I wish I had access more often to fresh red current, love the tartness of them. thanks for posting, I will be making this again whenever I get red currants!!"