Tuesday, March 15, 2011
Citrus Currant Sunshine Muffins
What, no chocolate?
It happens. I've been making Meyer lemon bars and corn muffins and this savory bread, but nary a decadent chocolate recipe. Fear not. I haven't forsaken chocolate. But in the spring (or after an entire week of chocolate), my thoughts turn to fruits and vegetables and I really want it to be spring. So this week I'm willing it to be spring with this aptly named, sunny muffin.
The sunshine in this muffin refers to the generous amount of orange juice, supplemented with a touch of lemon to make it extra perky. I was prepared to be meh about these, but they were actually quite nice. One secret I can share with you is using butter to grease the muffin tins. This made the outsides crunchy, which was a perfect counterpoint to the orangy middles. I know using paper liners is easier, but the crunchy crust stole the show for me. The currants were nice, but don't make a special trip to Whole Foods as I did. Dried cranberries or chopped dried cherries would be lovely as well. I also toyed with chopped crystalized ginger, but that would take these in an entirely different direction.
Lauryn of Bella Baker chose this recipe for the Tuesdays with Dorie bakers to make this week. It's from the epic book Baking From My Home to Yours by Dorie Greenspan. Lauryn will have the recipe for you (I just realized I overbaked mine when I saw her lovely muffins), and you can find the other TWD bakers here. Thanks, Lauryn, for choosing a recipe so evocative of the warmer weather we're all hoping for.