Local and Seasonal Recipes, Menus and More
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INGREDIENTS 4 Tablespoons butter, melted, divided 2 cups whole wheat flour 2 Tablespoons raw, demerara or brown sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup currants or raisins 2 cups drinkable yogurt or buttermilk DIRECTIONS Preheat oven to 350 degrees. Prepare muffin tins by brushing with melted butter. Combine flour, sugar, baking soda, baking powder and salt. Stir lightly before adding currants or raisins. Stir well to completely coat currants with flour mixture. Mix yogurt or buttermilk with remaining butter. Pour wet ingredients over dry ingredients and mix quickly using a light touch. Be sure to scrape the bottom of the bowl in order to incorporate all the flour. Using a large spoon or a 1/3 cup measuring cup, fill each muffin tin with batter. Immediately place in preheated oven. Bake 20 minutes before checking—muffin tops should be firm to touch. Baking may take up to 30 minutes depending on oven. When baked, remove from oven, cool 5 minutes in pan, then use a butter knife or small spatula to help remove each muffin. Store in an airtight container when completely cooled. Copyright © 2010 Stefanie Samara Hamblen |
