Johannisbeermuffins (Redcurrant Muffins)
Thursday, October 14, 2010
Wouldn't you love to wake up to the smell of these tomorrow morning?
These jeweled studded beauties are calling your name. (Bake me! Bake me!)
They are so light and airy and oh-so-moist. (Bake me! Bake me!)
But wait. You're probably thinking that you don't like redcurrants. They're too tart!
But they marry so well with the sweet vanilla batter. These are just begging for you to make them!
During the summer I made these muffins over and over again. I just couldn't get enough. I also couldn't get enough of taking a gazillion pictures everytime I made them. They are so gorgeous!
These redcurrant muffins are a true German delicacy. And did I mention that they're LOW FAT and EASY to make?
How can you go wrong?
Johannisbeermuffins
(adapted from chefkoch.de, original recipe found here)
(North American measurements are in brackets, which I had measured out)
125 g (1/2 cup) white sugar
1 pkg (1 tbsp) vanilla sugar ***SEE NOTE 1***
1 egg
60 ml (1/4 cup) sunflower oil
200 ml (7/8 cup) plain low fat yogurt ***SEE NOTE 2***
250 g (1-1/2 cups) all-purpose flour, sifted
1 pkg (1 tbsp) baking powder
200 g (2 cups) redcurrants, washed
1. Preheat oven to 160-180 deg C (325-350 deg F) and grease or line 12 muffin tins.
2. In a medium bowl, mix together white sugar, vanilla sugar, and egg till creamy. Add oil and yogurt; set aside.
3. Add flour and baking powder and stir just till there is no visible flour (but don't overmix). Batter will be thick at this point.
4. Add redcurrants and gently mix into batter. Pour into prepared muffin tins about 2/3 full. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.
5. Let cool completely and sprinkle with icing sugar.
***NOTE 1***
I strongly recommend making these muffins with vanilla sugar for an authentic taste. If you still do decide to use vanilla extract, then I recommend using only 1/4 tsp, otherwise, it would be too overpowering. Please note that with the extract, the muffin will have a darker hue from the vanilla.
***NOTE 2***
First measure a full leveled cup and then remove 2 leveled tbsp for 7/8 cup.
Makes 1 dozen.
Enjoy!
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13 comments:
Love the vibrant red on this muffins. They are beautiful and pretty delicious looking.
You see redcurrants everywhere here!!! I neer knew what to do with them. These muffins? OMG I must try. Are red currants still in season??? The 'bake me bake' worked!! I wanna make them soon!! this may replace my son's birthday cupcakes hehehe ;) Thanks for posting!!!
Yes! I do want to wake up tomorrow morning and enjoy one of these gorgeous muffins! But, I don't have a clue where to find the redcurrants :(
I love red currants - and these red-jeweled muffins make them sparkle. Lovely,lovely!
Beautiful muffins, the currants are so evenly distributed! Wish I can get redcurrants here, sigh!
Holy Cannoli girl you are making me so hungry!!!!!
Awesome recipe and kudos on the photography, you're rockin' those pictures out!
Rosie...I want to wake up at your house in the morning ;o)
Those muffins look fabulous...mmmum.
I may not have currants, however, I can see how cranberries could compliment this treat also ;o)
Ciao bella...hope everything is good with you since you've been back.
Claudia
Low fat, really? That sounds great! I love the colorful look of these muffins.
Yum! Sooooo up my alley :)
Yes, I would like to wake up to those tomorrow:) They look wonderful. And the fact that they are easy and low fat makes them even better.
Your photographs are gorgeous. I wonder where I can find red currants. Will have to look into it.
This gets a big wow. Look at those photos. They make me hungry, just looking. Great job.
I so much love red currants & my mom will love these tasty redcurrant muffins!!
I will make them for her as a great food gift! Thanks, Rosie!
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