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

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