Happy Weekend! I have a uniform I wear every weekend: Baggy Jeans, Birkenstocks or Coverses (depending on the weather) and my favorite T-shirt this year called "Captain Ahab's Dream"
Image Source: Threadless
Isn't is dreamy? I love Threadless, but I think my favorite thing about it is that each shirt has a title, because they're works of art! So, if you see me on the weekend, odds are I'll be wearing this uniform. Do you have a weekend uniform, or is it strange that I wear the same thing all the time?

Anyway, let's get down to brass tacks. I promised you Citrus Currant Muffins in the title, and I will deliver. 
These muffins make a great breakfast, and are perfect with tea. They get their yellow color not from corn meal (which is what I erroneously assumed) but from orange juice! Currants are a type of grape that are more tart, so they pair well with the citrus. Currants can usually be found next to the raisins and other dried fruit at your grocery store.

You should really try these. They're super easy and uniquely delicious. Have you ever had a refreshing muffin before? They're usually heavy and sweet, but these are light and tart! I love them.

Citrus Currant Muffins
Original from: Bella Baker
Makes 12

1/2 cup sugar
Grated zest of 1 orange
2 cups flour (I used whole wheat flour)
2 1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1 cup orange juice (1 orange wasn't enough to yield 1 cup of juice, so be sure to have more oranges or OJ on hand)
2 tablespoons lemon juice (juice of 1 lemon)
1/4 teaspoon pure lemon extract (or 1/2 tsp lemon zest. I did not try this, but it should work!)
1 stick unsalted butter, melted and given time to cool
2 large eggs
3/4 cup currants

Preheat oven to 375 degrees. Grease a muffin pan or place paper cups in molds.
Grate the zest of an orange into a large bowl. Inhale deeply. Add sugar and rub together with the zest until the sugar is moist. Stir in flour, baking powder, baking soda and salt.
In another bowl, whisk together juices, lemon extract (if you use lemon zest, mix it with the sugar and orange zest) melted butter and eggs. Pour over the dry ingredients and mix together. Stir in currants, and divide into muffin cups.

Bake for 20 minutes or until a toothpick comes out clean. Let cool in pan, then serve!

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