Fresh Red Currant and Walnut Muffins

I was recently in British Columbia on a road trip. Three of us went, and we were lucky to be hosted by family while we were there. Our hosts took us being there very seriously and went out of their way to show us a good time and great food. As we were packing up the car to head home, we were gifted with a bag of fruit to snack on for the ten hour ride back. In the bag was a smaller bag of fresh red currants, which I had only gotten to taste for the first time on this trip. They are wonderful - bright, slightly tart flavour and brilliant gem-like colour.

We didn't eat them in the car and so I decided to experiment a bit and make muffins out of them so they wouldn't go to waste. Good life choice.

Fresh Red Currant and Walnut Muffins
makes 12

2 cups (10 oz) flour
2/3 cup sugar (mix half and half with brown sugar for a bit richer flavour)
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup roasted walnut-infused olive oil
zest of 1 lemon
2/3 cup buttermilk (or milk with a squirt of lemon juice in it if you don't have buttermilk)
2 large eggs (best at room temperature)
1 1/2 tsp vanilla
1 cup fresh red currants
2/3 cup coarsely chopped walnuts

Preheat the oven to 400F and prepare a muffin tin your preferred way. Set aside for now.

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Whisk to blend everything together. Add the lemon zest to the dry ingredients and whisk again to evenly distribute. Make a well in the centre of the bowl.

In a large measuring cup, combine the olive oil, buttermilk, eggs, and vanilla. Whisk until everything is thoroughly combined.

Pour the wet ingredients into the well in the dry ingredients and mix gently with a rubber spatula. You want to mix until everything is combined and the batter looks fairly smooth. A few small lumps are okay, they will disappear during baking. Gently fold in the currants and walnuts until they are evenly distributed through the batter.

Portion the batter out evenly among 12 muffin cups. If you want to add a bit of special, stir together 1 tablespoon of sugar with 1/4 teaspoon of cinnamon and sprinkle it over the tops of the muffins.

Bake for 18-20 minutes, or until a skewer inserted into them comes out clean. Let cool for ~5 minutes before snacking. I actually like these better at room temperature than really warm.