I bake a batch of muffins almost once a week, playing with different fruit (or vegetables), flours, and sweeteners. They're great to have on hand for breakfast, a snack, or dessert, and you can doctor a recipe to make them pretty wholesome and healthy. If you feel like an entire dozen is too much, bake the whole batch, then place half in a freezer bag or foil and freeze. To thaw, just heat a muffin in the microwave on high for about 15 seconds.
|fresh batch of red currant and orange muffins|
Around Christmas these would also work well with fresh or frozen cranberries. Enjoy!
Red Currant and Orange Muffins
makes 12 muffins
2 cups all-purpose flour (for some of this you may substitute 1/2 cup or even 1 cup of whole wheat flour if you have it)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground sea salt
1/2 cup sugar (use 1/4 cup refined white sugar and 1/4 cup natural, unrefined cane sugar if you have it)
3/4 cups milk
1/4 cup natural, low-fat yogurt
juice and grated zest from 1 large orange (about 1/4 cup juice and 1 1/2 teaspoons zest)
1/4 cup extra virgin olive oil
1 teaspoon vanilla
1 cup red currants
In a large bowl, mix the flour, baking powder, baking soda, and salt.
In another bowl, use a whisk to mix the sugar and egg well so that you beat some air into the mixture. Add the egg, milk, yogurt, orange juice and zest, olive oil and vanilla, mixing well with the whisk.
Pour the wet ingredients into the flour mixture, and stir with the whisk just until combined. Some lumps of flour may remain. Add the currants and carefully stir them in, stirring only 2-3 times.
Divide batter into a greased and floured 12-cup muffin tin. Bake at 350F/ 175C for 16-18 minutes, until risen and beginning to turn golden brown on top.