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.
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 currants ‘n’ cardamom Muffins
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
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)
- 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.