Tangy Red Currant and Rhubarb Muffins
Delight in the vibrant flavors of these Tangy Red Currant and Rhubarb Muffins, perfect for breakfast or as an afternoon treat. The tartness of fresh rhubarb combined with sweet red currant jelly brings a unique balance, making every bite a delightful experience. Easy to prepare, these muffins are ideal for sharing with family and friends, or enjoying on your own with a cup of tea. These muffins are a wonderful way to incorporate seasonal produce into your baking.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
fresh rhubarb
1.5 cups (diced or 2 cups sliced if using frozen, thawed and diced)
all-purpose flour
2 cups (sifted)
baking powder
1 tablespoon (none)
salt
1/4 teaspoon (none)
cinnamon
1/4 teaspoon (none)
large egg
1 (beaten)
brown sugar
1/2 cup (packed)
red currant jelly
3 tablespoons (none)
milk
1 cup (whole or 2%)
butter
4 tablespoons (melted)
vanilla extract
1 teaspoon (none)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Tangy Red Currant and Rhubarb Muffins?
These are vibrant muffins that combine the tartness of fresh rhubarb with the sweetness of red currant jelly for a unique breakfast or snack.
How much fresh rhubarb should I use?
The recipe calls for 1.5 cups of fresh diced rhubarb.
Can I use frozen rhubarb in this recipe?
Yes, you can use 2 cups of sliced frozen rhubarb, provided it is thawed and diced.
What type of flour is required?
You should use 2 cups of sifted all-purpose flour.
How much baking powder is needed?
The recipe requires 1 tablespoon of baking powder.
Is there salt in these muffins?
Yes, the recipe includes 1/4 teaspoon of salt.
What spice is used to flavor the muffins?
The recipe uses 1/4 teaspoon of cinnamon for added warmth and flavor.
How many eggs do I need?
You will need 1 large egg, which should be beaten before adding.
What kind of sugar is used?
The recipe specifies 1/2 cup of packed brown sugar.
Should the brown sugar be packed?
Yes, the 1/2 cup of brown sugar should be firmly packed into the measuring cup.
What specific jelly is used in this recipe?
This recipe uses 3 tablespoons of red currant jelly.
What type of milk can I use?
You can use 1 cup of either whole or 2% milk.
Should the butter be melted?
Yes, the 4 tablespoons of butter should be melted.
Is vanilla extract included?
Yes, the recipe calls for 1 teaspoon of vanilla extract.
How should I prepare the fresh rhubarb?
The fresh rhubarb should be diced into small pieces.
How many total ingredients are in this recipe?
There are 11 ingredients in total for these muffins.
Are these muffins suitable for breakfast?
Yes, they are perfect for breakfast or as an afternoon treat.
What is the flavor profile of these muffins?
They offer a tangy and sweet balance due to the combination of rhubarb and red currant.
Are these muffins considered a quick bread?
Yes, muffins fall under the category of quick breads.
Is this a good recipe for seasonal produce?
Absolutely, it is a wonderful way to incorporate seasonal fresh rhubarb into your baking.
Should the flour be sifted?
Yes, the instructions indicate the all-purpose flour should be sifted.
What provides the unique tartness in this recipe?
The fresh rhubarb provides the signature tartness of the muffins.
What can I serve these muffins with?
They are excellent enjoyed on their own or with a cup of tea.
Is this a homemade recipe?
Yes, these are homemade muffins made with fresh ingredients.
Can I share these muffins with others?
Yes, they are ideal for sharing with family and friends.
What is the preparation for the egg?
The one large egg should be beaten before being incorporated into the mixture.
What category do these muffins fall into?
They are categorized as muffins, quick breads, snacks, and breakfast items.
Can I use 2 percent milk instead of whole milk?
Yes, the recipe allows for the use of either whole or 2% milk.
How much cinnamon is used?
The recipe uses 1/4 teaspoon of cinnamon.
How much frozen rhubarb is needed if not using fresh?
If using frozen rhubarb, you should use 2 cups sliced, then thawed and diced.