I was lucky enough to receive a few cups of fresh currants from a coworker this summer. I have never cooked with currants so I froze them until I figured out something to do with them. I thawed them last week to make currant muffins. They are (at least the ones I had) somewhat sour but flavorful. Currants are a lot like blueberry's - same color, shape and texture. So, I took a blueberry muffin recipe and instead of using blueberry's I used currants. To top of the basic muffin recipe I sprinkled a crumble of butter, brown sugar and flour onto the muffins before baking. This added a sweetness to them to counter the currant's sourness. They turned out pretty delicious - a perfect breakfast with a nice cup of coffee. I always enjoy using fresh produce that is local - it is a really great feeling!
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