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Red Currant Muffins

Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.—Jane Larter, Hallock, Minnesota
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon grated orange zest
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup red currants
  • Confectioners' sugar

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.

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