Apple Ginger Currant Muffins Recipes

ORANGE-CURRANT MUFFINS

Steps:

• Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
• Beat milk, oil, juice concentrate, 2 teaspoons orange peel and the egg in large bowl until blended. Stir in flour, 1/2 cup sugar, the baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in currants. Divide batter evenly among muffin cups. Mix 3 tablespoons sugar and 1 teaspoon orange peel; sprinkle over batter in cups.
• Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan.

OATMEAL MUFFINS

Steps:

• In a large bowl, combine oats and buttermilk and let stand 1 hour.
• Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
• Add egg, sugar and butter to oat mixture, stirring until just combined.
• Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
• Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

GINGERSNAP PORK LOIN ROAST WITH APPLES, CURRANTS, AND AN APPLE CIDER PAN REDUCTION SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Season pork roast with kosher salt and 1 1/2 teaspoons pepper.
• Process gingersnap cookies in a food processor to fine crumbs. Transfer crumbs to a plate or shallow bowl. Roll roast in crumbs to coat.
• Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until all sides are browned, 8 to 10 minutes. Transfer skillet with roast to the center rack of the oven.
• Roast pork in the preheated oven until it is slightly pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove roast to a serving platter and cover with foil.
• Pour apple cider and chicken stock into the same skillet used to cook the pork roast and bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add apple slices and currants; simmer until sauce reduces to 1/2 cup, 5 to 10 minutes. Stir butter into apple mixture until butter is completely melted and incorporated, about 1 minute more. Season sauce with salt and pepper to taste.
• Slice pork roast into 1/2-inch thick slices and pour apple currant sauce over the top.

RED CURRANT MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.

APPLE-GINGER-CURRANT MUFFINS

Steps:

• Preheat oven to 375 degrees. Grease muffin pan. Combine flour, baking soda, salt, cinnamon, allspice, cloves and nutmeg in first medium bowl. In another bowl, beat the butter, sugars and bananas together until smooth. Mix in vanilla. Add in apples, currants, ginger and cream Gradually add in the flour mixture. Spoon the mixture into greased or lined muffin pan. In another small bowl combine the topping ingredients Place on top of each uncooked muffin. Bake for 20 minutes.

APPLE AND CINNAMON MUFFINS

Steps:

• 1. Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases.
• 2. In a small sauce pan place sultanas and apple table spoon of water, cinnamon/ginger and 1 table spoon of soft brown sugar bring to a simmer about 5 min then leave to cool
• 3. In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min or low setting on a standard planet mixer. Add the oil and milk /yoghurt and beat until just combined then add the sugar and whisk until you have a smooth batter. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in apple and dried fruit mix
• Fill muffin cases two-thirds full and bake for 20-25 mins, Little longer if ex large until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1if small-2if xl shelf, swap the shelves around after 15 mins of cooking. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.