The Currant Farm’s Black Currant Muffins

These quick, easy, and oh so delicious muffins are going to be one of your new “go to’s” on a regular basis. They’re perfect for a quick healthy breakfast, after school snacks, that neighbor coming over for morning coffee and weekend stay in bed late treats. You can make them ahead of time and they freeze beautifully. The tart notes of the Black Currants separate these muffins from all the sweet stuff out there.

The Currant Farm’s Black Currant Muffins

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Ingredients

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup thawed, slightly chopped CurrantC™ Black Currants
2/3 cup 2% reduced-fat milk
1/4 cup melted butter or stick margarine
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

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Directions

Preheat oven to 400°.
1. Combine flour, sugar, baking powder, and salt in a large bowl. Stir well with a whisk and make a well in center of mixture.
1. Combine milk, butter, orange rind, vanilla, egg and CurrantC™ Black Currants.
1. Add to flour mixture, stirring just until moist and evenly distributed.
1. Coated 12 muffin tins with cooking spray and spoon in batter.
1. Bake for 18 minutes or until muffins spring back when touched lightly in center.
1. Remove muffins from pan immediately and place on a wire rack.

Recipe Note

Note: 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.

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NOTES FROM THE FARM

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