Red currants ‘n’ cardamom Muffins

 Some time ago in Russia, small cakes-muffins-were called keksi, but since muffins’ popularization many people call them muffins! I think, almost all people like muffins, and may be some of you have a special recipe or ingredient. I do like experiment with flours and spices; I’ve bought soy flour recently and trying to use, I don’t see much difference with it so far.. If you know any good ways or recipes to use it, I would appreciate if you share it with me. 
Muffins
 So, about other additions to muffins batter, berries are one of my favorite. Raspberry is best-loved, but what about currants? I’ve seen in a blogosphere couple posts with it, and surprised, that it is not widely-grown and not quite  popular. Poor berries, if only they knew how underrated they are. When I lived in Russia, I ate lots of black, red and white currants. There were too many of blackcurrant bushes in parents garden, so I even dislike to pick them up.. Twigs of sour and bright redcurrants were easier to pick – straight away to my mouth! 😀 Blackcurrant in Russia is like blueberry in USA, has similar shape and taste, interchangeable berries.
 
 Today recipe combines Russian and Eastern flavours – red currants and cardamom. Enjoy!
Red currant

Red currants ‘n’ cardamom Muffins

  • Servings: 6-7 medium muffins
  • Difficulty: easy
  • Print

Ingredients

70g plain flour/all-purpose
3/4 tsp baking powder
1/4 baking soda
a pinch of salt
1/2 tsp cardamom, finely crushed seeds
30g soy flour
25g wholemeal flour
30g ground flaxseed
1 egg
2 Tbsp sunflower oil
70g kefir (or sub with yogurt)
80-90g liquid honey (I used dark one)
120-140g red currants, or mix of red and black (or sub with blueberries)
 
Method
  • In a large bowl, beat egg and honey, add kefir, oil, and stir. Sift the flours, baking powder and soda, salt, add flaxseed and cardamom into egg mixture. Combine.
  • Lightly cover berries in a flour, then carefully fold them into the batter. If using frozen currants, don’t defreeze them, add to the batter straight from the freezer.
  • Fill muffin tins or one cake tin and bake in preheated 180C/350F oven for 20-25 minutes.
Red currant & cardamom Muffins

32 thoughts on “Red currants ‘n’ cardamom Muffins

  1. This mix of flavour is absolutely original and lovely… A couple of days ago I read an article about the incredible virtues of cardamom… You see, these muffins are even healthy!

  2. I have never seen a whole ripe raw current, always have seen them dried. They are so beautiful. And I love the idea of them in these wonderful muffins — kefir, yes!!!! Must try this soon!

  3. I love muffins and have never eaten currants. Thank you for opening my eyes to them. They are such a beautiful berry and your muffins look delicious!

  4. These are stunning and I love the cardamom/currant combo. Wow. I like that you used different types of flours here. My first experience with using too much tapioca flour was very…elastic. You seem to have mastered it here. I look forward to reading about your experiments and maybe choosing with your help, different flours that might work in baked goods.

    • I put soy flour along with plain in banana bread mixture yesterday; the cake turned out delicious.. But I didn’t feel any difference between flours! 🙂

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