Do you know that feeling, when you got something carefully planned and then you end up doing something completely different? My original plan was to try this blueberry-peach galette recipe that I´ve been thinking about for a while. So I went to the famers market to get some fresh fruit and that’s when I saw those red currants. Red, juicy, beautiful red currants that were just waiting to be bought. Of course I couldn´t say no so I found myself buying them without a big recipe in mind. It was the first time I had them this year and they are not my typical go-to fruit but you got to admit that red currants are some of the sexiest fruit out there. Just look at them all cute and delicious. I ended up making the galette as well, while I was thinking about recipes that could use some red currants. The muffin recipe was a spontaneous idea, which turned out be even greater than the galette and deserves to be shown first.
There was a 50% chance that these muffins could have gone completely wrong, since I just whipped together some ingredients I thought were fitting. I´ve been experimenting with different flour and sweeteners for a while now and I finally wanted to use that almond flour that everybody seems to love. I have to admit that it is pretty great but unless I´ll get myself a profitable job at the side or win the lottery, there is no way I could make almond flour a standard thing in my kitchen. Unfortunately it is just too expensive, so for everyone who doesn´t want to spend that much money on muffins, you could just substitute the almond flour for spelt or all-purpose flour. Since red currants tend to be rather tart, the muffin ended up no too sweet. I imagine they would be sweeter when using other fruit, such as blueberries or apples. As always, experiment and go crazy, no recipe is set in stone.
Makes 12 muffins:
180 almond flour (you could also use spelt or all-purpose flour)
140 rolled oats
1 tbsp. baking powder
One pinch of salt
160 ml buttermilk
70 g butter or oil
100 ml maple syrup
1 vanilla bean or 1 tbsp. vanilla extract
One hand full of red currants
1) Add oats to a food processor or use a blender to mix them into a flour-like texture. In a bowl, mix them with almond flour, baking powder and salt.
2) In a separate bowl, mix buttermilk, banana, melted butter, maple syrup and the core of the vanilla bean with a blender. Whisk in the eggs. Carefully add the flour mixture. Wash the red currants and add to the batter. Place the batter in muffin molds and bake for 15-20 minutes in the preheated oven at 175°C.