Currant Bran Muffins
excellent for breakfast or snacks. They're essentially
Bran Muffins' from the Laurel's Kitchen Bread Book (source of
lovely recipes including my favorite scones, buttermilk bread,
bread, potato bread, and more--highly recommended), but the
particular combination of seasonings and the currants is mine.
The currants I call for
really just small
raisins; raisins are ok, but the smaller currants end up more
distributed in the muffins; you could chop the raisins a bit to
same effect. Actual currants, dried, are very tart, and
large, and could certainly be used but you'd get a quite
effect in the muffins.
Also below is a marvelous ginger variation.
Standard size muffin pans for 12
muffins, well greased or
lined with muffin cups
Oven 375 degrees F Time 20 minutes
1/2 cup dried currants
150 grams soft white wheat
about 1/3 inch of a cinnamon stick, or to tastes
about 1/4 teaspoon of cardamom seeds, or about 8 cardamom
1 cup whole wheat pastry flour or other whole wheat flour
critical hard vs soft wheat because it does not get kneaded)
1/2 teaspoon cinnamon powder
1/4 teaspoon cardamom powder
1 t soda
1/2 t salt
1 1/2 cups of wheat bran
3 tablespoons butter, melted, or 3
tablespoons of oil
2 tablespoons brown sugar
2 tablespoons molasses
1 1/2 cups buttermilk
1/4 cup plus 2 tablespoons of buttermilk powder plus 1 1/2 cup of
juice of 2 lemons plus milk to total 1 1/2 cups
At least 1/2 hour before you want to make the muffins, boil a
cup of water and pour it over the currants. Let them soak, and
the end of that time, strain them. You can use the soaking
for your next loaf of bread, or to hydrate the buttermilk powder, if
using that instead of buttermilk.
Whisk the spices, soda and salt into the flour, and then stir in the
In a 2 C or larger measuring cup, whisk together the butter, sugar,
molasses, egg, and buttermilk. .
Mix together the wet and dry ingredients and drained soak currents.
Stir gently until just mixed.
Spoon the batter into the prepared muffin tin and bake until the
spring back when pressed lightly.
And otherwise prepare and bake as above.
Mill the flour with
1/2 teaspoon cinnamon pieces
6 whole cloves
(or add 1/2 teaspoon ground cinnamon and 1/4 teaspoon cloves to
Take about 1/3 cup of the flour/spice mixture and
1/2 cup of candied ginger
(preferably not crystallized, which is coated with additional
crystals of sugar on the outside: I just found some of
this at Trader Joes this week)
and place in the food processor together. Chop until the
ginger is in small flour-coated pieces (add a bit more flour if
the ginger threatens to clump into paste, and stop before the
ginger is ground into dust--I stopped when they were about 1/8
Use a little extra butter--1/4 cup--for an additional
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