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.


Strawberry Muffins


1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup lowfat plain yogurt
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup chopped strawberries

1. Preheat oven to 375°F.

2. Grease a 12 muffin tin or line it with paper baking cups.

3. In a large bowl, sift together flour, sugar and baking soda. Toss the strawberries with the flour mixture.

4. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended.

5. Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy.

6. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown.

Yields 12 muffins.