Looking like tasty red rubies, these yummy currants are delicious. I found this recipe at the Hurst berry website. It was easy to adapt to be vegan, and I added a few extra spices as well. We really enjoyed these.
Yield: 18
Ingredients:
- 2 cups flour
- 3/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup chopped walnuts
- 2 eggs replacements
- 2/3 cup soy milk
- 1/2 cup cooking oil
- 1 1/4 cups redcurrants
Directions:
- Sift dry ingredients together.
- Stir in chopped walnuts and set aside.
- Combine egg replacements, soy milk, and cooking oil.
- Add this to dry ingredients, stir.
- Gently, add 1 cup of currants to the batter and mix, stir carefully so as to not break the currants.
- Spoon into muffin cups, scatter the rest of the fresh currants over top.
- Bake in 375 degree F (190 C) oven for 25 minutes, or until golden.
Notes:
Don’t put too many extra currants in the batter or else the muffins will fall apart, they need enough batter to hold together - the 1 1/4 cups is fine. The recipe works well in half also, it will make 6 very large muffins or 8 medium sized.
Inspired by www.hursts-berry.com
on Jul 9th, 2008 at 9:27 pm
Oooh, what a delicious muffin variation, with the currants!
on Jul 10th, 2008 at 12:54 am
Mmmmm–I wish I had your delicious looking fresh currents to work with! Those look fantastic!
Courtney
on Jul 10th, 2008 at 10:30 am
those look lovely. and I bet they tastes fantastic.
xx fanny