Snack

Red Currant Mini-Muffins is for Snack.

Red Currant Mini-Muffins takes several minutes to prepare.

Red Currant Mini-Muffins takes several minutes to cook.

Red Currant Mini-Muffins makes 32 servings.

The ingredients for Red Currant Mini-Muffins are:

1 1/2 cup whole wheat flour
1 T stoneground cornmeal
1/2 cup sucanat
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup reduced fat buttermilk
3/4 stick unsalted butter, melted and cooled
2 large eggs
1/2 tsp vanilla extract
1/2 cup fresh red currants

Here is how you make Red Currant Mini-Muffins:

Preheat oven to 375 degrees F. Line a 24-cup mini muffin pan with paper liners.In a large bowl, whisk together flour, cornmeal, sucanat, baking powder, baking soda, and salt. In a medium bowl, stir butter into buttermilk. Whisk in eggs and vanilla extract. Add the wet mixture to the flour mixture, folding in gently with a rubber spatula until just moistened. Don?t over-mix. Fold in the currants just to incorporate.Divide batter among muffin cups. Bake muffins until golden, about 18 minutes. Cool in the pan 5-10 minutes until they can be handled. Store at room temp for up to two days or freeze.Makes 32 mini-muffinsNumber of Servings: 32Recipe submitted by SparkPeople user MARMIC15.

The nutritional information for Red Currant Mini-Muffins is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 51.2

• Total Fat: 1.9 g
• Cholesterol: 17.4 mg
• Sodium: 60.9 mg
• Total Carbs: 7.6 g
• Dietary Fiber: 0.8 g
• Protein: 1.4 g