Munich is rainy today and I’m feeling a little down; the perfect conditions for snuggling with a dog, reading a book, and noshing on homemade baking. Sofie’s got the cuddling taken care of, Neil Gaiman’s The Ocean at the End of the Lane is at the ready, and I’ve just pulled muffins out of the oven.
This is a modification of the world’s easiest vegan muffin recipe, adapted for what I had on hand. It’s not longer vegan, but still super-easy!
Fresh or frozen blueberries could easily stand in for the currants and subbing in orange juice and zest would be delicious. Cranberries would also work well.
Red currant & lemon muffins
- 120ml (1/2 cup) milk
- 80ml (1/3 cup) apple juice
- 1 tbsp vegetable oil
- 1 egg
- 240g (2 cups) unbleached all purpose flour
- 100g (1/2 cup) granulated sugar, divided
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 150g (1 cup) fresh red currants
- 2 tsp grated lemon zest
- Preheat oven to 200°C (400°F) and prepare 12 cup muffin pan (using paper or silicone liners or greasing with oil or butter)
- Mix together milk, juice, oil, and egg with a whisk or a fork
- In a separate bowl, combine flour, half the sugar, baking powder, cinnamon, and salt
- Add liquid mixture to flour mixture and stir until just combined (a few lumps are better than overmixing)
- In a small bowl, combine currants, remaining sugar, and zest
- Fold fruit mixture into batter
- Spoon batter into prepared muffin cups, filling each cup 2/3 full
- Bake 15 – 20 minutes or until lightly browned and firm to the touch
Now to make a cup of tea and convince Sofie to share her comfy spot!