Yet another gem from the Laurel's Kitchen Bread Book. No surprise there. I love these muffins. They're tasty and not so sweet and oily that you feel guilty having a couple for breakfast. My only minor nit-pick is that, recipe as written, I only got 11 (rather than 12) 1/4 c. muffins.

Currant and/or Blueberry Muffins

Slightly adapted from Laurel's Kitchen Bread Book

Ingredients

• 1 c. blueberries or steamed/rehydrated dried currants
• 1 1/4 c. soft (pastry/plain/standard) whole wheat flour¹, divided
• 1 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/16 tsp. ground cloves
• 1/2 c. wheat germ
• 3 Tbsp. salted butter
• 1/4 c. brown sugar
• 1 large egg
• 3/4 c. milk

Directions

1. Prepare a muffin tin according to your preference (papers, grease, grease and flour, etc.).
2. Sprinkle berries with 1/4 c. of the flour, toss to coat, and set aside.
3. Sift remaining cup of flour together with baking powder, salt, cinnamon, and cloves.
4. Stir in wheat germ.
5. In a large bowl, cream butter with sugar.
6. Beat in egg.
7. Stir in 1/3 of the dry ingredients followed by half the milk.
8. Repeat, finishing by adding the final portion of dry ingredients.
9. Fold in the flour-dredged berries.
10. Scoop ~1/4 c. of batter into each well of the prepared tin. (This should make ~a dozen 1/4 c. muffins +/- 1.)
11. Bake at 190°C (375°F) for 15-20 minutes.

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¹ Soft flour is best for muffins and quick breads, but a harder whole wheat flour (like all-purpose) will work if that's all you've got easily to hand. ^Back