RECIPE: Blueberry-Red Currant Oatmeal Muffins

Have you ever had red currants? They’re tiny jewel-like berries, tart with a hint of sweetness. They’re used throughout Europe for jams and jellies, but they also pair fantastically with blueberries in baked goods, like these muffins.

1/2 cup rolled oats
1/2 cup orange juice (other juices would probably work fine as well)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup melted butter or vegetable oil
1 egg, beaten
1 1/2 cup berries or diced fruit in whatever combination you like, fresh preferred, but frozen works too

Optional cinnamon-sugar topping:
2 teaspoons white sugar
1/4 teaspoon ground cinnamon

Optional almond streusel topping:
1/4 cup all-purpose flour
1/4 cup almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter, melted
Large pinches each of cinnamon and nutmeg

1. Preheat your oven to 375. Lightly grease a 12-muffin tin (I love the silicone ones, since they cool quickly and make it easy to pop the muffins out), or line with cupcake liners.

2. In a small bowl, combine oats and orange juice, and let soak. In a different bowl, mix the flour, sugar, baking powder, salt, and baking soda. Then incorporate the oil and egg, then the oat-juice mixture. Fold in the fruit last.

3. Spoon the batter into the prepared tin, and top muffins with cinnamon-sugar or mixed streusel ingredients, if desired. Bake 18-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.