Spiced Carrot and Currant Muffins

My Favourite Muffins

Spiced Carrot and Currant Muffins myfavouritepastime.com_8391Believe me or not, I baked these muffins in March 2013. I have since baked them dozens of times. Carrot and currants are always a great combination. There are two distinct fruits called currants. The first one refers to the genus Ribes with the Black, Red, and white currants. The fruits have a strong tart flavour, which require sweetening and are a good source of vitamin c. The other currant, used in this recipe, is the berry of the small seedless grape cultivar (Vitis vinifera) called the Black Corinth originating from the ancient Greek city of Corinth. It’s commonly known as currant, Zante Currant, Raisins of Corinth, Black Corinth Grape or Corinthian raisins. Which name are you familiar with? If you’re not familiar with any of these names, then you probably don’t know this fruit.

Spiced Carrot and Currant Muffins myfavouritepastime.com_8378The dried currants are very small compared to raisins or sultanas (Golden raisins) and are very sweet. The fresh fruits are often marketed under the name “champagne grapes” and are not a significant source of vitamin c. Currants (Zante Currants) are often used for scones, currant buns, Christmas cakes and puddings, currant squares and other baked goods. These muffins are made with the sweet currants and carrots. They are delicious!

  • Ingredients 
  • 250g (2 cups, 9oz) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 2 teaspoons cinnamon
  • 1½ teaspoons ground ginger
  • ¼ teaspoon salt
  • 250g (1 cup, 9oz) sugar
  • 1 egg
  • 160ml (⅔ cup, 5.5 fl oz) plain yogurt
  • 60g (¼ cup, (½ stick, 2oz ) butter, melted (I used salted butter and omitted salt)
  • 250g (2½ cups, 9oz) finely grated carrots
  • 80g (½ cup, 3oz) currants (Zante Currants)

Spiced Carrot and Currant Muffins myfavouritepastime.com_8339Please always remember to assemble all ingredients before you start. Oops…I forgot to include currants here…

Spiced Carrot and Currant Muffins myfavouritepastime.com_8340Preheat oven to 400°F (200°C). Line a medium, 12-hole muffin tin with large paper cases. If you use medium paper cases you’ll make at least 16 muffins. Sift the flour baking powder , baking soda (bicarbonate of soda), cinnamon, ground ginger, and salt.

Spiced Carrot and Currant Muffins myfavouritepastime.com_8345Make a well in the centre of the sifted flour.

Spiced Carrot and Currant Muffins myfavouritepastime.com_8348In medium bowl whisk together sugar, egg, yogurt and melted butter until well blended.

Spiced Carrot and Currant Muffins myfavouritepastime.com_8352Add the egg mixture to flour mixture

Spiced Carrot and Currant Muffins myfavouritepastime.com_8354and stir until just blended.

Spiced Carrot and Currant Muffins myfavouritepastime.com_8357Gently fold in carrots and currants.

Spiced Carrot and Currant Muffins myfavouritepastime.com_8363Until just combined

Spiced Carrot and Currant Muffins myfavouritepastime.com_8364Spoon mixture evenly, into the prepared paper cases.

Spiced Carrot and Currant Muffins myfavouritepastime.com_8368_3Bake 19-25 minutes or until the tops are golden and a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then loosen and transfer the muffins onto a wire rack to cool. I baked the muffins at 400°F (200°C) for 23 minutes.

Spiced Carrot and Currant Muffins myfavouritepastime.com_8407These muffins are not very sugary, so I really enjoyed eating them.

Spiced Carrot and Currant Muffins myfavouritepastime.com_8374They were very nice and fluffy and I sincerely hope you’ll enjoy them too. Happy Baking!!!

Spiced Carrot and Currant Muffins

Preparation time: 30 minutes; Total cooking time: 19-25 minutes; Makes: 12-16 muffins depending on size of muffin (paper) cases

Ingredients 

  • 250g (2 cups, 9oz) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 2 teaspoons cinnamon
  • 1½ teaspoons ground ginger
  • ¼ teaspoon salt
  • 250g (1 cup, 9oz) sugar
  • 1 egg
  • 160ml (⅔ cup, 5.5 fl oz) plain yogurt
  • 60g (¼ cup, (½ stick, 2oz ) butter, melted (I used salted butter and omitted salt)
  • 250g (2½ cups, 9oz) finely grated carrots
  • 80g (½ cup, 3oz) currants

Instructions

  1. Preheat oven to 400°F (200°C); Convectional: 375°F (190°C). Line a medium, 12-hole muffin tin with large paper cases. If you use medium paper cases you’ll make at least 16 muffins.
  2. Sift the flour baking powder, baking soda, cinnamon, ground ginger, and salt.
  3. In medium bowl whisk together sugar, egg, yogurt and melted butter until well blended.
  4. Add the egg mixture to flour mixture and stir until just blended. Gently fold in carrots and currants.
  5. Spoon mixture evenly, into the prepared paper cases. Bake 19-25 minutes or until the tops are golden and a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then loosen and transfer the muffins onto a wire rack to cool.
  6. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
  7. Cup measures based on assumption, 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.

 Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 400°F (200°C) for 23 minutes.
  • I baked these muffins at : 375°F (190°C), convectional for 20 minutes.(16 October 2015)
  • The muffins are nice and soft and not too sugary. If you prefer more sugar, please suit your palate and add more.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My advice: please use a weighing scale.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

30 thoughts

      1. Oh I certainly am – had to do a bit of work, but am now enjoying browsing recipes and getting ready for an early night 🙂 Hope you also had a lovely day!

        Reply

        1. My day is still “en train” it’s just 2 pm in the afternoon. I shall be browsing too, in another 4 hours. Got to clear house chores. Have a good night! I am on my way to your blog right now. Best wishes!
          Liz

  5. I learned something new today! I’ve used currants in Welsh cakes, and other recipes but I never really gave them much thought. You are such a good teacher, and you make it interesting. I leave tomorrow back to LA and not sure of internet connection after that for awhile. Sending best wishes and sunshine from the Big Island! Hope your week is wonderful.

    Reply

    1. Hi Sandy,
      I just started my ingredients category so I’m collecting information on ingredients. Don’t worry about internet connection, just enjoy your holiday. I received the sunshine with open hands. We have rain today and tomorrow with temperature of about 6C. The snow is melting and flooding the street. Enjoy yourself and best wishes to your family!
      Liz

      Reply

  6. Another delicious offering Liz! These look fabulous. Years ago I went currant picking and I remember how delicious they were fresh off the plant. Yet, I also remember how long it took to get even a pint of those buggers 🙂 Thanks for the currant education also, I wasn’t aware of the differences.

    Reply

    1. Hi Nancy,
      Ha ha you really made me laugh. So we should appreciate that there are some human beings out there picking currants and other foods at a most minimum wage. Enjoy your weekend!
      Liz

      Reply

    1. Hey Lignum,
      I’m sure you’ve eaten currants, in a bun with some hot coffee…my day is very good, thank you. Enjoy your weekend!
      Liz

      Reply

    1. Mama D
      Ha ha. I was watching some cooking channel the other day. A lady made muffins with thick toppings of sour cream frosting. the same size as the muffins. Have a pleasant day!
      Liz

      Reply

    1. Hi judie,
      I am on my way to your blog. Just gulping the last of the Masala Tea. It was so good…have a good day!
      Virtual Hugs to you too!
      Liz

      Reply

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