Minoo had some red currants in her freezer from last summer. She decided to use them for a Red Currant Muffins for dessert in the Gilmore Park Church community kitchen.
Red Currant is very sour; hence do not skim on the sugar.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup to 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1 egg, lightly beaten
- 1/2 cup milk
- 1/4 cup vegetable oil
- about 1 cup red currants
Source: this recipe is adapted from an American Muffin recipe
Yield 8 muffins
Instructions
 Grease and dust muffin tin with flour.
Preheat the oven to 400F (200C). Combine the first 6 dry ingredients in a large bowl; make a well in the center of the mixture. |
 Combine egg, milk and oil in a measuring cup. |
 Add the wet ingredients to the dry ingredients.
Stirring in a folding motion just until moistened. |
 Gently fold in the currants. |
 Spoon into prepared pans; filling to 2/3 full.
Fill any empty tins with some water to prevent from burning. Bake in a preheated 400F oven for 20 to 25 minutes or until a tooth pick inserted in the center comes out clean. Remove muffins from pans immediately and let cool on cooling rack. |
hi the recipe calls for 2tsp baking soda and another 1/2 tsp baking soda?
Hi Katz, I think the extra 1/2 teaspoon baking powder is a typo. That line should not be there. I’ll confirm again when I return home in 2 weeks time. Thanks for pointing it out.
Hi Suanne I added 1/2 baking soda and it worked fine. Ur muffin recipe is really good and I ate 4 out of the six muffins hahahaha