Letting a little sunshine in…
I was skimming through my Baking cookbook after making last week’s Tuesday with Dorie selection and I happened upon a muffin recipe that looked like just what the doctor ordered: Citrus-Currant Sunshine Muffins. With a rain storm coming in, and the weight of the semester building, I thought these might be just the thing to perk me up last week. They haven’t been chosen yet by the TWD bakers, but sometimes it just doesn’t make sense to wait. Especially when it means brightening your day.
And these did! They were easy and quick, and just right with a swath of butter across the top. I also enjoyed the fragrant experience of rubbing orange zest into the sugar and have visions of using this zested sugar on top of cupcakes one day soon. So not only does my house smell good form the baking muffins, but my hands don’t smell too shabby either.
Citrus Currant Sunshine Muffins
adapted from Baking by Dorie Greenspan (pg 7)
1/2 cp sugar
Grated zest of 1 orange
2 cups all-purpose flour
2 1/2 tsps baking pwdr
1/4 tsp baking soda
pinch of salt
1 cup fresh orange juice
2 Tbsps fresh lemon juice
1/4 tsp pure lemon extract
1 stick unsalted butter, melted and cooled
2 large eggs
3/4 cup moist, plump dried currants
Center rack and preheat oven to 375. Butter/Spray or paper 12 muffin cups.
In a large bowl rub sugar and orange zest together with your fingertips until the sugar is moist and fragrance of orange is strong (my favorite part!). Whisk in flour through salt. In a large glass measuring cup, whisk together the orange juice through eggs. Pour liquids over dry and gently but quickly stir to blend with whisk or rubber spatula. Fold in currants. Divide among muffin cups.
Bake for abt 20 min. Cool for about 5 min. Enjoy a little sunshine in the middle of winter!