Red Currant and Pistachio Muffins

rinabeana on 7.16.2014

I’ll start off by saying these taste great! My parents have a currant bush, and I divest it of currants every year. I had some leftover in the freezer so I thought I’d give this recipe a whirl. I wanted to make 2 dozen muffins for a coworker’s birthday, so I doubled the recipe, even though I thought the amounts looked a bit large for a 12-muffin recipe. I had enough batter left over to make two mini-loaves (about which my boyfriend did not complain). I was also surprised that butter would be mixed with cold eggs and milk and I knew the liquid mix would not be uniform, so I beat the butter alone first and then warmed the milk before adding and mixing. It was still a bit lumpy. I used 1 c. pistachios and about 2 c. currants total (doubling would have been 4 cups, which would have been way too much). I also only used 2 tbsp. baking powder total for the doubled recipe because 4 tbsp. seems like a ton. The muffins puffed up beautifully and if I’d added any more batter to the muffin cups, they would have overflowed. So I’m not sure what size muffin tin the amounts in this recipe are for, but it doesn’t seem to be American standard, which is what I used. I think perhaps 1.5x the recipe would work for 2 dozen muffins, except it’s not convenient to split an egg. At any rate, thanks for sharing the idea because I like the flavor combination!