Monday, July 2, 2012


I'm a homebody by nature, so most weekends are spent on the couch playing video games or watching crappy movies on "Syfy" [sic], but every now and then, my husband turns into a cruise director and has an awesome idea that gets us off our butts and out of the house.  Last weekend, I was bemoaning the lack of fresh strawberries at the grocery store when he and suggested we go to a "pick your own" farm and, well, pick our own non-moldy berries.

We found one about 45 minutes away that had the last strawberries of the season and off we went!  The strawberries were sad and smooshed, with many of them having been decimated by other pickers and bugs.  The raspberries were just bordering on ripe.  But the currants were freaking awesome.  Never had a currant?  Get thee to the fields (and then utilize the recipe after the jump)!  Bonus cool points if people think you're some sort of religious fundamentalist due to your sun-proof clothing choices.

I'm totally Day Glo.

 Oatmeal-Currant Muffins

No, I'm not a photographer.  How did you guess? :-P
 1 cup old fashioned oats
1 1/2 cups flour
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup fresh red currants, tossed with 1-2 tbsp flour

Preheat oven to 400*.  Line a muffin tin with 12 paper liners.

In a large bowl, combine oats, flour, sugar, baking powder and salt.  In a medium bowl (or a pint measuring cup), combine eggs, milk, oil and vanilla.  Stir wet ingredients into dry ingredients until just combined; do not over-mix.  Gently stir in currants.

Spoon about 1/3 cup of batter into each well of the muffin tin.  Bake 15 to 18 minutes, or until a toothpick inserted into one or two of the muffins comes out clean.

Makes 12 regular sized muffins.

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