These muffins that I made, though, were one of the things I did manage to take pictures of and they are a perfect breakfast muffin!
I got these currants on the farmers market last weekend and I was debating should I make a fruit tart or muffins, but decided on the muffins at the end and I am glad I did! This is also the first recipe I made from Dorie Greenspan's "Baking: From My Home To Yours" cookbook, I FINALLY got it.
Citrus-Currant Sunshine Muffins
by Dorie Greenspan
2 cup all purpose flour
1/2 cup Sugar
2 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
1 stick unsalted butter melt/cool
1 cup orange juice
2 large eggs beaten to blend
2 tablespoon fresh lemon juice
1/4 teaspoon lemon extract
1 cup currants
2 tsp grated orange peel
Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda and salt. In a separate bowl whisk together orange and lemon juices, lemon extract, melted butter and eggs. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Fold in the currants. Divide evenly among the muffin cups.
Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing the muffins from the pan.
Once they were cool, I decided to top mine with some citrus lemon icing. I just took two tablespoons of lemon juice and mixed in confectioners sugar until it was the right pouring consistency, then I drizzled it over the muffins.