I discovered the deliciousness of red currants this weekend. I can never seem to find them in our local grocery stores - and when I do find them they're not very good looking - so I've never been able to try them. But we made a trip to Whole Foods in Dublin over the weekend and they had plenty, so I snatched them up to try.

I ate about half the container (because they're that good) before I realized that I should probably try to make something with them. The red currant muffin was born.

Red Currant Muffins
(from Taste of Home)

My notes: I don't know that I had exactly 1 cup currants since I already ate half the container, so if you have less it's not a huge deal you'll just have less berries in your muffins. Also, and maybe it's just my muffin pans, but this recipe says it makes 12, but I only got 6. But as I said, it might just be my pans - I always end up having less muffins than the recipe says it makes.

Ingredients

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

Directions

• Preheat oven to 375 degrees. Grease a muffin pan, or line with paper muffin cups.
• Cream butter and sugar together, then beat in eggs and orange peel. In a separate bowl, mix the flour, baking powder and salt together. Add the dry ingredients to the wet ingredient and mix just until blended.  Stir in currants gently.
• Fill muffin cups 2/3s full amd bake for 20-25 minutes. Insert a toothpick into the near center of a muffin and it should come out clean.  Cool for a few minutes before removing them from the pan and cooling on a wire rack.

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