As much as I love being a CSA member, some weeks I get things that have minimal utility. One of my fruit deliveries last summer was a quart of fresh currants. You can’t really eat them like grapes or other berries – they’re really tiny and very tart – so the only thing you can really do is bake them or add them to savory dishes that could benefit from a little tartness.
I used my currents two ways, one of which was these muffins. The tart currants melded beautifully with the yogurt and their flavor was accented by a bit of almond flour and extract. A touch of orange zest lent these a wonderful fragrance (reminiscent of the classic cranberry-orange flavor combination) and freshly ground fennel seeds rounded out the mix, providing a bit of mild savoriness.
The texture on these was better than I expected – they were soft but not dry, and definitely muffin-y – I hate muffins that are super soft and cakey because those are just cupcakes. And the best part is that they’re stupidly simple (hear that, Amy?) to make – dry ingredients in one bowl, wet in another, then mix them together and they’re in the oven in under 10 minutes. Easy, tasty, relatively healthy, and a good way to use up odd CSA fruit? Sounds good to me.