Each year, my parents’ backyard produces buckets of red currants. The berries are packed with nutrients but quite tart, so I’m always on the hunt for new recipes to use them in. This was one of my favourite red currant recipe finds that I tried this year. The mini loaves are light, fluffy, moist and 100% delicious. I will definitely be making this recipe again and trying different berry combinations for variety. It’s a keeper.
You can find the original recipe with clear directions here. The only thing I would caution you about is to keep in mind is that you don’t want to fill your pan (or muffin cups) more than half full. These rise a lot. The amount of batter the recipe produces is just perfect for 8 mini loaves without them spilling over.
You can also incorporate some of the berries right into the batter (I would still keep the bulk of them for scattering on top because it’s just pretty). If you do, drudge them a little in flour before folding in to keep them from sinking to the bottom.
Enjoy! This is one tasty treat.