Red Currant and Fennel Muffins

by Urvashee on July 19, 2010 · 3 comments

Post image for Red Currant and Fennel Muffins

I went a little fruit crazy the other day while over at the local gourmet market. Everything looked so good and now my refrigerator is stocked with plums, peaches, kiwi, blackberries, cherries, apples, and strawberries. I also bought something that I had never tasted before, fresh red currants. I’ve only had the dried variety mixed into a tart or scone. But the fresh ones were so bright and pretty I just had to buy them and test them out in a recipe.

My first thought after tasting one was “Wow! So tart!” I wasn’t really sure what to do with something so sour. I wanted to make some breakfast muffins but also wanted to pair the currants with a spice. I chose fennel because I thought its sweetness would offset the tangy flavor of the currants. Still doubting how it might taste, I did a little experiment. I sauteed a very small amount of instant oats, currants, and fennel with some butter and sugar and then gave it taste. The combination had a great aroma and tasted like candy. It got my approval so I went ahead and turned them into these muffins.

These are not really sweet in taste. If you like your breakfast muffins on the sweeter side, I’d say you should try adding an extra 1/4 cup of sugar to the recipe.

Recipe (makes 12 muffins)

Ingredients:

1 cup milk
1 cup instant oats
1 egg
1/4 cup vegetable oil
1 cup all purpose flour
3/8 cup sugar
2 tsp baking powder
1/2 tsp salt
3 1/2 tsp fennel seeds
1 cup red currants

Line a 12 muffin tin or grease it with butter. Soak the oats in the milk for 15 minutes. Beat the eggs with the oil in a large bowl. Sift together the flour, sugar, baking powder and salt. Set aside enough of the dry mixture to coat the currants. Add the milk and oats. Mix the dry ingredients into the egg mixture until combined then add in the fennel seeds. Mix the currants into the reserved dry mixture first so they are coated and then gently fold this mixture into the batter. Fill the muffin pan with the batter evenly distributed between the 12. Bake for 20 minutes at 425F.


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{ 3 comments… read them below or add one }

Ciara July 8, 2011 at 7:26 pm

thanks for the recipe!

i made these today and they are yummy! when did you add in your oats?

http://willisandciara.blogspot.com/2011/07/red-currants.html

Dessarts July 11, 2011 at 11:34 am

So glad you liked them. Thanks for pointing that out to me. I beleive I added the milk and oats to the eggs first. It’s been corrected above.

sheelbeel August 21, 2011 at 11:16 pm

I have red currants to use and really like this recipe! But I only have rolled oats instead of instant – do you think there’s any way to make them work?

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