Wednesday, July 4, 2012

Currant Granola Muffins

Featured Ingredient: Currants

If there was ever an ingredient worthy of the fanciful lotus cups from PaperChef it’s fresh currants. I was thrilled when our local currant grower showed up with her tart gems at the farmers’ market last week for the first time this season. Being such an ultra-seasonal fruit, fresh currants are not to be missed when available.

I’ve been itching to test out the new lotus cups from PaperChef for a few weeks now and these currant and granola infused muffins were worthy of the task. Wholesome and tasty indeed. If you’re preparing a muffin tin creation for a picnic, summer backyard party or your local book club, the lotus or tulip cups are sure to elevate the presentation. Made from parchment paper, they are completely non-stick and biodegradable.

So indeed, it’s time for another Muffin Tin Mania product giveaway. The fine folks over at PaperChef would like to award one lucky reader with a box of each of their lotus and tulip cups to help create a work of art in the muffin tin. But, of course, such a stellar prize must be earned. The person who leaves a comment on this blog post that best answers the following questions, will get their very own boxes of culinary parchment to play with. Good news Gretzky fans, this contest is open to both U.S. and Canadian residents.

1)   Fresh currants come in a few different colors. What are two of them?
2)      What is one nutritional benefit of popping currants into your mouth?
3)      What are 3 good alternatives to currants in this recipe if they are not available in your neck of the woods?

 I'll announce the winner next Tuesday, so if you entered check back then. 

Great answers Suzan. Just fire me your shipping address and I'll get some PaperChef products sent your way. 

Currant Granola Muffins

1 1/2 cups whole wheat pastry flour
1/2 cup wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 large eggs
1/2 cup palm sugar or other granulated sugar of choice
1/3 cup melted coconut oil or other oil of choice such as canola
3/4 cup plain, low-fat yogurt
Zest of 1 large lemon
1 1/2 cups granola of choice
3/4 cup fresh currants

Preheat oven to 350 degrees F. In a large bowl, combine flour, wheat germ, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, lightly beat eggs. Stir in sugar, oil, yogurt and lemon zest. Mix wet ingredients into the dry ingredients and stir until just combined. Add additional liquid if the mixture appears too dry. Fold in 1 cup granola and currants. Divide batter among 12 medium sized muffin cups and sprinkle remaining granola on top of the batter. Bake for 18 minutes, or until an inserted toothpick comes out clean. Let cool several minutes before unmolding. 


  1. 1) Black and Red
    2) Consuming red currants before meals can have a tonic (appetizing) effect. Consuming red currants after meals aids the digestive process.
    Due to its diuretic properties, red currants can help to detoxify the body, making it useful for arthritis, rheumatism, gout, etc.
    Also, tea made from red currants can be used to heal wounds. If you gargle with this tea, it is good for mouth infections.
    3) Alternatives: Raspberry, Blueberry, Gooseberry

    Suzan E.

  2. Well, I guess this contest may have been a little too involved for all of us busy folk :)
    Anyways, Suzan E. just fire me your shipping details using the Contact tab at the top of this website and I'll get a box of the lotus and tulip cups sent your way. Thanks for the great answers!

  3. I made these the other night and they are delicious. It's the first time I've used red currants. I made 36 mini muffins and baked them for 11 minutes. I forgot to put the extra granola on top and they were fine - looked like little jewels with the currants shining on top!!

  4. That is awesome Eve. I made a batch of zucchini currant chocolate chip muffins the other day. So darn good!

  5. Fantastic paper cups, yummy recipe.


I love hearing from fellow muffin tin fans, so let me know what is on your mind.