During the summer I try to freeze some of the more interesting fruits and berries for use during the winter when I'm getting itchy for springtime. This week we had used all of the breakfast items in the freezer so I made a batch of muffins with whole wheat flour, freshly ground flax seed, currants I had frozen from our CSA with JenEhr Farm, and some toasted pecans. They turned out yummy!
Currant and Pecan Muffins:
Preheat oven to 500° (yes, it's really 500°)...read on...
1 cup all purpose flour
1 cup white wheat flour
2 Tbsp ground flax seed
1/2 cup sugar
1/2 tsp salt
1 Tbsp baking powder
1 cup milk
1/4 cup canola oil
2 large eggs
1 cup currants (fresh or frozen)
1/2 cup toasted pecans
Mix together the dry ingredients. In a separate bowl mix the wet ingredients.
If using frozen currants, add them to the dry ingredients and stir before adding wet ingredients. If using fresh currants, wait until after adding the wet ingredients.
Mix the wet ingredients into the dry and stir just until moist. Batter will be thick and somewhat lumpy. Add the nuts last.
Grease a muffin tin and then use an ice-cream scoop to scoop the mix into the pan.
Place the pan in the oven and turn the oven down to 400°. Bake for 15-20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Cool on a baking rack before removing muffins from pan.
Tip: Heating the oven to 500° and then lowering the temp when putting in the muffins helps the muffins to develop a nice peak and a beauty brown top. If you are using a convection oven, turn down the temp to 375° and bake for 13-17 minutes, turning pan half way through baking to avoid having the blow over effect on the muffins.
Serve warm with butter.