Sunday, July 31, 2011

Currently on the menu: Redcurrant

There are three kinds of fruit: fruit that looks lovely and tastes lovely (e.g. strawberries). Fruit that looks ugly but tastes great (e.g. kiwi). And fruit which looks great but tastes horrible, such as carambola. Redcurrant definitely goes into the latter category as well. There is only one way to make their taste live up to their looks: sugar. I would never eat redcurrant raw, but a redcurrant meringue pie is something really nice. This time, I added some extra sweetness by adding marzipan cubes to my redcurrant muffins and that made redcurrant jump right into the frist fruit category!





copyrigth of all photos j.


Redcurrant marzipan muffins

75 gr of butter
175 gr of redcurrant
125 gr of flour
30 gr of oat flakes
1 tsp of baking powder
1/2 tsp of natron
1 egg
a pinch of salt
50 gr os sugar
1 package of vanilla sugar
100 gr of unsweetened yoghurt
50 gr of marzipan cut into small cubes


Melt the butter and let it cool off again. Preheat the oven at 180 °C. In bowl number one, mix the oat flakes, the flour, the baking powder, the natron and the salt. In a second bowl, mix the eggs with the sugar, the vanilla sugar, then add the butter and the yoghurt. Pour the mixture from bowl two into bowl number one and mix only for a short time. Add the redcurrant and the marzipan cubes and fill the dough into muffin molds. Bake for about 25 minutes until the muffins are golden brown. Let the muffins rest in the molds for another 5 minutes, then let them cool off on a rack.
The muffins taste refeshing because of the mixture of sweet marzipan and sour redcurrant. Yields about 9 muffins.

No comments:

Post a Comment