Red currant berries, a welcome change from blueberries and raspberries
Are currants the same fruit as dried currants?
What to do with red currants and some red currant substitutes
Currants, and specifically red currants can be used in place of blueberries, so you can use them as a topping on your cereal or your morning bowl of oatmeal. You can add them to your favourite muffin recipe or to quick loaves, for example. Since currants come in a variety of colours with varying levels of sweetness and tartness, you can bake with fresh currants interchangeably. But because fresh currants only grow in certain parts of the world, if you can’t find currants at all, wild blueberries (or other blueberries) are a good substitute for currants, though a little sweeter and less tart than red currants.
Red currant muffins recipe
This recipe was adapted from Fine Cooking magazine. These are a lovely light, cake-y muffins full of tart little red currants, fresh from the market. This is the perfect recipe to throw together with any of the summer berries you can find. Bake it in a cake pan to cut and serve later, or in a muffin tin for summery breakfasts and snacks.
Tip: If you are experiencing particularly hot/humid weather, I suggest baking these muffins until they are a deeper golden brown because otherwise they will be too moist to store for very long.
If you need more muffin inspiration, try these honey blueberry muffins or these plum muffins. And if it’s not summer, my go-to are these All bran muffins, which is my all-time favourite muffin, even if it’s not really cool.
Red currant muffins
- 250 grams all-purpose flour 2 cups
- 250 grams granulated sugar 1 1/4 cups
- 2 tsp baking powder
- 1/2 tsp fine kosher salt
- 125 mL milk (2 % fat) 1/2 cup
- 2 large eggs
- 1 tsp pure vanilla extract
- 115 grams unsalted butter 1/2 cup, melted
- 300 grams berries (I used red currants) ~2 cups, tossed in a few tbsp flour
- Handful sliced almonds
- 3 tbsp Turbinado sugar
- Preheat the oven to 350°F. Place a muffin wrapper in each well of two muffin tins.
- In a medium bowl, whisk together all the dry ingredients.
- In a separate bowl with a spout, combine the milk, eggs and vanilla, then pour them over the dry and mix just to combine.
- Add the melted butter and mix again. Then fold in the floured berries
- Divide the batter between the 12 muffin cups and top each with sliced almonds and coarse sugar. Bake them for about 25 minutes or until a skewer inserted in the center comes out clean.
- Cool on a wire rack.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.