Red Currant Muffins

Recipe via CSA member, Joy Marr; Image via Maggie Hoffman

This recipe is pretty easy, and pretty good, too. The muffins take a little longer than two minutes, but it’s simple enough that it can easily be made in between nappy changes. You may want to reduce the sugar a bit. Just keep in mind that red currants are sufficiently tart, so you may find you prefer the amount of sugar suggested in the recipe.

1 cup red currants
1 1/2 cups plain flour
1/3 to 1/2 cup sugar
2 teasp baking powder
1/2 teasp cinnamon (optional)
1/2 teasp salt
1 egg, lightly beaten
1/2 cup milk
1/4 cup vegetable oil


1. Combine first 5 ingredients in a large bowl; make a well in centre of mixture.

2. Combine egg, milk and oil; add liquid mixture to dry ingredients, stirring just until moistened.

3. Gently stir in red currants. Spoon into greased muffin pans filling 2/3 full.

4. Bake at 400F for 20 to 25 min.

5. Remove muffins frm pans immediately.

Yield: approx 10 muffins.

1 reply on “Red Currant Muffins”

This is a great recipe. I actually made it GLUTEN-FREE and DAIRY FREE. I used buckwheat flower and rice milk instead of regular flour and regular milk. I also used coconut oil instead of vegetable oil to make it a little bit healthier. I also used sour cherries because I didn’t have any currants… They were yummy with some butter and agave! Thanks for the recipe.

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