Does your currant muffin recipe make 12 muffins? It looks like a
rather large batch!

Thanks! ...
--
Jean B.

Wayne Boatwright wrote:
> On Fri 30 Oct 2009 11:40:35a, Jean B. told us...
>
>> Does your currant muffin recipe make 12 muffins? It looks like a
>> rather large batch!
>>
>> Thanks! ...
>
> I use a standard 12-muffin pan. However, they do rise high.
>

Thanks. I had never seen a 12-muffin recipe with 4 eggs (etc.).

--
Jean B.

Wayne Boatwright wrote:
> On Sat 31 Oct 2009 05:46:59a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Fri 30 Oct 2009 11:40:35a, Jean B. told us...
>>>
>>>> Does your currant muffin recipe make 12 muffins? It looks like a
>>>> rather large batch!
>>>>
>>>> Thanks! ...
>>> I use a standard 12-muffin pan. However, they do rise high.
>>>
>> Thanks. I had never seen a 12-muffin recipe with 4 eggs (etc.).
>>
>
> BTW, Jean, I don't use those silly little cupcake paer cups. I spray the
> muffin tin with Crisco spray.
>
I rarely use the cups. Anyhoo... Looks like I'll be trying this.
I had to get Swad rosewater. That was recommended by an Iranian
woman.

--
Jean B.

Wayne Boatwright wrote:
> That's probably very good rosewater. Mine is from Caswell & Massey.

I remember that. I think I looked for that online and couldn't
find it, alas.
>
> Jean, this sounds stupid, but could you please post back the recipe, as I
> haven't made them in a while. For the life of me, I cannot find it, as
> it's not in my MasterCook, and I've tried looking in the archives.
>
> Many thanks!
>
Sure!

Currant Muffins
Wayne B. via rfc, Sept. 7, 2008

Hope you enjoy these! Later Wayne added, “Yes, it's not ancient,
but dates from around 1900. The recipe is from a locally printed
church cookbook and simply called "Currant Muffins".

3 cups flour
3/4 cup cane sugar
1 1/2 T baking powder
1 1/2 t salt
1/2 cup honey
1 1/2 cup milk
4 eggs
1 t orange zest
8 T (1 stick) unsalted butter, melted
1 cup dried currents
2-3 tablespoons rosewater (I often use more)

Begin by soaking the dried currants in the rosewater overnight.

Preheat the oven to 375F. If not using quick release spray, use a
bit of butter to grease the sides of the muffin tin.

Sift the flour, sugar, baking powder and salt together into a bowl
and set aside.

In another bowl (if you are using a mixer, use that bowl), combine
the eggs, vanilla, honey, orange zest and milk, and whisk for
about a minute. Add the dry ingredients and mix on low for about
2 minutes or until the dry ingredients are just incorporated.
Don’t over mix.

Start slowly drizzling in the butter, continuing to slowly mix.
When all the butter is well incorporated (no visible butter
streaks), fold in currants and any remaining rosewater with rubber
spatula.

Fill each cup of the muffin tin to the top, carefully wiping off
any spillage from the top of the pan. Place in the middle rack of
the oven, and bake for about 25 minutes, or until golden brown and
a skewer inserted into the middle of the middle muffin comes out
clean.

Allow to cool in the pan for about 5 minutes, and then gently
loosen the sides with a knife or fork, and turn the whole pan over
to remove the muffins. Allow them to cool a few more minutes on a
wire rack.


--
Jean B.

In article 7>,
Wayne Boatwright > wrote:

> Jean, this sounds stupid, but could you please post back the recipe, as I
> haven't made them in a while. For the life of me, I cannot find it, as
> it's not in my MasterCook, and I've tried looking in the archives.
>
> Many thanks!

Wayne, I had this post stored from you in my files. Is this it?

> Muffin recipe, please. The old recipes that contain rosewater and
> various other flavorings are intriguing. I wonder why our
> extracts and such have become so limited in modern times?

Hope you enjoy these!

3 cups flour
3/4 cup cane sugar
1 1/2 T baking powder
1 1/2 t salt
1/2 cup honey
1 1/2 cup milk
4 eggs
1 t orange zest
8 T (1 stick) unsalted butter, melted
1 cup dried currents
2-3 tablespoons rosewater (I often use more)

Begin by soaking the dried currants in the rosewater overnight.

Preheat the oven to 375F. If not using quick release spray, use a bit of
butter to grease the sides of the muffin tin.

Sift the flour, sugar, baking powder and salt together into a bowl and
set
aside.

In another bowl (if you are using a mixer, use that bowl), combine the
eggs, vanilla, honey, orange zest and milk, and whisk for about a
minute.
Add the dry ingredients and mix on low for about 2 minutes or until the
dry
ingredients are just incorporated. Don’t over mix.

Start slowly drizzling in the butter, continuing to slowly mix. When all
the butter is well incorporated (no visible butter streaks), fold in
currants and any remaining rosewater with rubber spatula.

Fill each cup of the muffin tin to the top, carefully wiping off any
spillage from the top of the pan. Place in the middle rack of the oven,
and
bake for about 25 minutes, or until golden brown and a skewer inserted
into
the middle of the middle muffin comes out clean.

Allow to cool in the pan for about 5 minutes, and then gently loosen the
sides with a knife or fork, and turn the whole pan over to remove the
muffins. Allow them to cool a few more minutes on a wire rack.

--
Wayne Boatwright
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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