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
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.
milkandbun 
Wonderful use of currants, I never quite know what to do with them. I love your muffins and adding the cardamom is a great addition.
Thank you, Suzanne! 🙂 I usually eat them as is, but frozen are pretty well go in muffins and cakes
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!
Moreover, I added flaxseeds.. Who knew, they could be healthy?! 😀
These muffins have such rustic charm and appeal…I wish I could find some red currants!
You can use frozen (red or black), if you be able to find; or sub with blueberries 🙂
Lovely combination, Mila! They look simply delicious!
They were good indeed; right amount of sweetness from honey and slightly sour berries 🙂
Beautiful! Love the cardamom addition. It adds so much flavor.
It’s true! Also muffins smell incredible – because of honey! 🙂
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!
And I’ve never seen them dried! Do they taste like dried cranberries?
perfect! Love the red juice spilling into the muffins. And fun to learn more about Russian cuisine.
Thanks dear Liz! More berries-more delicious! 😉
Red currants and cardamom sounds like a really interesting combination!
It is, Saucy! 🙂 Any currants are really good in muffins or cakes, if you like sour berries.
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!
Any currants, black or red, really are quite good and slightly sour; you can try to use them in any cake recipe instead of blueberries. 🙂
These look delicious! I’ll have to see if I can find some currants! I’d really love to try some 🙂
Hi! You can use frozen, they go really well! 🙂
Ooh I LOVE cardamom in baked goods! This looks beautiful 🙂
Thank you, Shelley! I do like cardamom too, and in savory dishes also (like roasted chicken drumsticks).
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! 🙂
These muffins look ridiculously delicious, breakfast would be perfect with them 😀
Cheers
Choc Chip Uru
Especially, if they are topped with Greek yogurt and lots of fresh berries! 😀
These look amazing! I am a huge muffin and anything breakfast and bready fan. This is totally me! Thanks so much for sharing!!!! 🙂
Thank you, Kloe! Enjoy a lovely weekend! 🙂
Those muffins look really lovely! I adore the color Mila 🙂
Such pretty muffins! I’ve never tried baking with red currants but they sound lovely with the cardamom!
Red currants are a bit sour, so if you like it – you need to find time to make it, also you can add some extra sugar 🙂
Those currants are gorgeous!