Red Currant Muffins (a #TBT thing ;) )

Red Currant Muffins w/ spelt flour
Red Currant Muffins w/ spelt flour
Red Currant
Red Currant Choc Muffins w/ spelt flour

It´s late at night but never too late for a quick and yummy throwback 😀 I actually wanted to show these beauties from the very beginning 😀 and now, you get the chance to read about them in this blog post. Btw, today I had rehearsal at the theater bc next week we are going to attend the 1st Youth Theater Festival ever in our hood 😛 super cool and I am very excited to be part of it again after getting injuried. My knee is doing very well 😀 it´s getting better day by day but in the evening I´m always quite down and exhausted 😛 but my plan is to recover and recovery has it´s ups and downs and needs some time and patience 😀 anyway I am satisfied with the process 😀 back to my yummy promise: well, I show some muffins today 😀 RED CURRANT MUFFINS I prepared last summer in 3 versions (gluten free maize, spelt and whole wheat) 😀 There´s a basic recipe to it 🙂 and they very very delicate (!!! the maize flour ones are not that good for anyone; my mum didn´t like them bc of their differnt consistence and taste – but I liked them a lot 😛 though I was never that Polenta fan – but maybe I am now, who knows 😛 ) Have a good time and sleep well 😉

Red Currant Muffins (w/ maize flour)
Red Currant Muffins w/ maize flour

You need :

  • 250g flour (for most gluten free flour types use 200-220g)
  • 1 1/3 tbs baking powder
  • a pinch of salt
  • 1/8 l (dairy free) milk
  • 1 tbs butter (nut butter is about 2 tbs), marge or 3 tbs vegetable or nut oil
  • 80 – 90g (brown) sugar (depending on how sweet you want it; you can also use other sweeteners and you can also add more)
  • 1 egg (or, vegan, 1 tsp chia seeds mixed with some water)
  • 1 cup red currants
  • Optional: nuts, spices, vanilla, cinnamon, raw cacao poweder, carob powder, flavor drops, … anything 😉
Red Currant Muffins w/ whole wheat flour
Red Currant Muffins w/ whole wheat flour

Preheat your oven to 180-200 °C! In a bowl (big one) mix flour, baking powder, salt and milk and add the other remaining ingredients. Stir until you have a creamy dough before adding the fruit! Fill the batter into prepared muffin cups (or cake pot), add some topping if you like and bake for about 15 – 25  minutes (it´s different depending on what flour you use;  30-45 minutes if you make a cake). Never forget to watch your dough while baking – every oven is differnt too 😀



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s