Buttermilk red currant muffins made with refreshingly tart little red currants, powdered vanilla, rolled oats and fine brown sugar - these are my new favorite muffins!
1 1/2cupsall-purpose flour(200 g)
1cuprolled oatsfine (80 g)
3/4cupsoft brown sugar(100 g) (I recommend GEPA organic raw cane sugar Mascobado)
1 1/2cupsfrozen red currants berries(do not thaw)
4tablespoonsextra virgin olive oil
1large egg,lightly beaten
1cuporganic buttermilk(250 ml)
Preheat the oven to 400°F / 200°C.
Line a 12-hole muffin pan with paper cases or lightly grease the pan.
Combine all the dry ingredients in a large bowl.
In a small bowl, whisk together the olive oil, egg and buttermilk. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently fold in the berries. Do not over-mix.
Spoon the mixture into the prepared pan so that each muffin cup is almost full with batter. Bake for about 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Turn muffins onto wire rack to cool for about 5 - 10 minutes before removing from pan. Enjoy!