Bright red currants are tangy in flavor and baked into these delicious muffins. Fennel offsets the tangy currants and make this the perfect morning snack. Red Currant Muffins with Fennel are perfect for an on the go treat too.

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  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.

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Red Currant Muffins with Fennel

Yield: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Bright red currants are tangy in flavor and baked into these delicious muffins. Red Currant Muffins with Fennel are perfect for an on the go treat.

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Ingredients

• 1 cup milk
• 1 cup instant oats
• 1 egg
• ¼ cup vegetable oil
• 1 cup all purpose flour
• ⅜ cup sugar
• 2 teaspoon baking powder
• ½ teaspoon salt
• 3 ½ teaspoon fennel seeds
• 1 cup red currants

Instructions

1. Line a 12 muffin tin or grease it with butter. Soak the oats in the milk for 15 minutes. 
2. 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. 
3. 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. 
4. Fill the muffin pan with the batter evenly distributed between the 12. Bake for 20 minutes at 425F.

Notes

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 ¼ cup of sugar to the recipe.

Nutrition Information:

Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 152Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 196mgCarbohydrates: 22gFiber: 2gSugar: 7gProtein: 3g

This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.

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