Best Red Currant Rhubarb Muffins Recipes

UPSIDE-DOWN RHUBARB MUFFINS

Steps:

• Combine rhubarb, melted butter and brown sugar in a small bowl.
• Divide amongst 12 greased muffin cups.
• Beat together butter, sugar and egg until fluffy.
• Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
• Spoon into muffin cups, on top of rhubarb mixture.
• Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
• Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
• Serve warm.

RED CURRANT MUFFINS

Steps:

• Grease muffin cups and place the in the freezer until use.
• Preheat oven (360°F, 180°C).
• In a bowl mix flour, baking powder, baking soda and currants; set aside.
• In a large bowl beat the egg slightly. Add sugar, vegetable oil and buttermilk and mix thoroughly.
• Add flour-currant mixture and stir just until combined. Batter will be sticky.
• Divide batter equally among the prepared muffin cups. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
• Meanwhile prepare the meringue topping. Beat egg whites and salt with a mixer on high speed until foamy and soft peaks are formed, then gradually add powdered sugar and beat until meringue is stiff. At last fold in the currants carefully.
• When muffins are done, remove from oven. Spread the meringue topping on each muffin. Put the muffins back into the oven and let the meringue topping dry out for about 5 - 10 minutes. The meringue topping should be white or only slightly brown.
• Remove muffins from oven and let cool down in muffin cups for 5 - 10 minutes. Then remove the muffins from the cups and serve warm or let cool down completely.
• NOTE: You can replace red currants by black currants or other small berries.

RED CURRANT MUFFINS

Steps:

• In a mixing bowl, cream the butter and sugar.
• Add both eggs and orange peel, or flower water and beat well.
• Sieve the flour, baking powder and salt into the creamed mixture and lightly blend.
• Fold in the red currants.
• Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done.
• Cool for 5 minutes before placing on wire rack.
• Dust with confectioners' (icing) sugar once completely cooled.

OLD FASHIONED RHUBARB MUFFINS

Steps:

• Combine flour, sugar, and baking powder. Set aside.
• Combine milk, oil, vanilla, and egg in a mixing bowl.
• Add dry ingredients, and stir just until mixed.
• Fold in rhubarb.
• Fill 12 to 18 muffin cups that have been sprayed with cooking spray, 2/3 full.
• Bake at 400 degrees for 20 to 25 minutes.

RED CURRANT MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees.
• Grease 12 muffin tins or line with paper casings.
• Combine flour, xanthan, baking powder, ground almonds and cinnamon.
• Cream butter, brown sugar, buttermilk and egg yolks, add vanilla.
• Beat egg whites until glossy and nearly stiff, then continue beating, slowly adding the powdered sugar, until you get stiff peaks.
• Combine flour mixture and creamed butter-buttermilk-egg yolk-sugar mixture.
• Carefully fold currants into stiff egg whites, then gently fold egg whites with currants into muffin batter.
• Fill 12 muffin tins.
• Bake at 350 degrees F (180 degrees C) for 20-25 minutes.