A Wealth of Health

The Currant Farm’s Black Currant Muffins

These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.


  • 2 Cups
    all purpose flour
  • 2/3 Cups
  • 2 Teaspoons
    baking powder
  • 1/4 Teaspoon
  • 1 Cup
    frozen CurrantC™ Black Currants, thawed
  • 2/3 Cups
    2% reduced-fat milk
  • 1/4 Cup
    butter or stick margarine, melted
  • 1 Teaspoon
    grated orange rind
  • 1/2 Teaspoon
    vanilla extract
  • 1
    Large egg, lightly beaten
  • Cooking spray


  1. Preheat oven to 400°

  2. Lightly spoon flour into dry measuring cups; level with a knife.

  3. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk.

  4. Stir in Black Currants; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist.

  5. Spoon batter into muffin pan coated with cooking spray, or use muffin cups. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.