Although Spring is just around the corner, this year's chilly weather needs a bit of a push. Enter this week's assignment for the TWD bakers: Citrus Currant Sunshine Muffins. Not only do these muffins promise some sunny warmth, they deliver it first thing in the morning when it will get your day off to a bright start.
- Lauryn of the blog Bella Baker chose the muffins for us to bake this week. If you'd like to bake them, you can find the recipe on Lauryn's post.- I had some whole wheat flour left after milling it for the Buffalo Barn Raisers bread that I baked earlier in the week, so I used it in these muffins. The whole wheat flour made up a little less than half of the total amount of flour in the muffins.
- The last time I stocked up on currants, the ones I found were extremely tiny, and I knew they would be perfect for muffins. I plumped the currants by letting them soak in warmed orange juice for about 10 minutes.
- My silicone muffin tins are dark in color, so I reduced the oven temperature a bit. My muffins baked 360 degrees for 18 minutes
- When the muffins came out of the oven they were flat-topped, just as Dorie described in the recipe.
Warm from the oven, these muffins were a taste of a bright sunny day, even in the middle of late winter chill - fresh and citrusy with a little shot of intense sweetness from the currants. They had a perfect balance of sweet and bright in a moist, muffin crumb. When the last muffin was gone it was like a little shadow fell over our kitchen.