I had a very sad looking box where I kept recipe cards from a very long time ago and I thought It time to go through and separate the good from the bad. I was rather proud of myself, actually. Thirty years ago, when I was in my 20's, I was recording some pretty great and unusual recipes; many of which I still have not yet tried. Then, there were other recipes that definitely needed to be tossed along with the box.
I found a recipe card for Carrot and Currant Cornmeal Muffins in my mother's handwriting. Altho' I have no memories of my mother ever making these muffins, I thought I'd bake them for breakfast this morning. Tasty and crumbly, they are very good with a cup of tea.
Carrot and Currant Cornmeal Muffins
• 1 cup unbleached all-purpose flour
• 1 cup cornmeal
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup brown sugar
• 1 cup grated organic carrots
• 1/4 cup currants
• 1 large egg, beaten
• 1 cup milk
• 1/4 cup canola oil
+ Mix flour, corn meal, baking powder and salt in a large bowl. Add the brown sugar, and mix, making sure there are no lumps of the brown sugar. Stir in the grated carrots and currants. In a small bowl, combine the beaten egg, milk and canola oil; add to the dry ingredients and stir just until combined. Do not over-mix. Fill 12 muffin cups that are either oiled or lined with paper cups and bake on the middle rack of a preheated 400˚F oven for 20 to 25 minutes.
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