Very Berry Scandi Muffin – A Delicious Berry Muffin Recipe.


These muffins are so yummy made with any of the summer berries that you might find.  I used blueberries, red currants, red gooseberries, red raspberries and a hint of elderflower syrup in this recipe!!  These summer muffins are perfect for breakfast, brunch or a snack.
 Ingredients:
  • 3 cups of flour
  • 4 teaspoon of baking powder
  • ½ teaspoon of salt
  • 1 teaspoon of cinnamon
  • ½ a cup of red currants
  • ½ a cup of raspberries
  • ½ a cup of blueberries
  • ½ a cup of red gooseberries
  • 1 -2 teaspoons of sugar
  • 3 tablespoons of elderflower syrup over gooseberries to macerate for 15 minutes
  • ½ a  cup of white sugar
  • ½ a cup of brown sugar
  • 1 teaspoon of orange zest/ lemon zest
  • 2 eggs
  • 1 teaspoon of vanilla
  • ½ a cup of oil
  • 1 cup of plain yogurt
  
Kitchen Utensils:
  • 1 large glass bowl 
  • 3 medium bowls 
  • 1 measuring cup
  • measuring spoons
  • a whisk or electric mixer
  • a spatula 
  • an ice cream scoop
  • 1 knife
  • 1 fork
  • 1 spoon
  • A cutting board
  • 12-cup muffin pan

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. In a large bowl mix the dry ingredients including flour, sugar, baking powder, cinnamon, and salt with a fork. Then set the bowl aside.
  3. Combine red raspberries and red currants in a bowl.  Add 1-2 teaspoons of sugar.  Muddle the fruit in a bowl.  Then set aside.
  4. Add 3 tablespoons of elderflower syrup into a bowl of red gooseberries.  Mix with a spoon and set aside.
  5. Now  take 1 tablespoons of your flour mixture and put it into a bowl of blueberries.  Give the fruit a quick little mix with a spoon to coat them in the flour so the flour adheres to it.  That way when the muffins are baking, the fruit will not sink all of the way down.  We will do the same with the gooseberries just before we add into the batter.
  6. In a medium bowl, use a hand held whisk to whisk together quickly the yogurt, eggs, lemon zest and vanilla until smooth.
  7. Then add in oil, white sugar, brown sugar, red currant raspberry mixture into the bowl of wet ingredients.
  8. Next, combine the bowl of dry ingredients right into the wet ingredients with a spatula.  Don’t over mix.  The batter should have lumps and not be completely smooth.
  9. Now fold the fruit into the batter mixture with a spatula until the batter just comes together.  The spatula prevents from over mixing the flour and from smashing up the fruit so these are going to be a nice muffin.
  10. Next, add an ice cream scoopful of batter into each muffin cup and make them all of the same size.
  11. To give little extra Scandinavian touch add almond paste slices into each of the cups.
  12. Add blueberries on top of the batter. This will make the muffins pop visually.
  13. Sprinkle sugar on top as the final topping.
  14. Now we are ready to bake the muffins in the preheated oven 350°F for about 20-25 minutes or until they’re golden brown.  The easiest way to tell if the muffins are baked is to insert a toothpick into the center.  If the toothpick comes out clean then you know they are done.
  15. Transfer to a wire rack and let the muffins cool in the pan for 5 to 10 minutes.
  16. These muffins are best when freshly baked, but they’re still good the second day.
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Strawberry Rhubarb Almond Muffin – A Yummy Summer Muffin Recipe


These muffins are simple, quick delicious and easy to make.  You can serve these muffins any time of the day warm or cold. Great for to have either for breakfast or as a snack.


Ingredients for Muffins:

  • 3/4 cup strawberries, diced bite size
  • 3/4 cup rhubarb, diced bite size
  • 3/4 cup of almond paste, diced bite size
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. baking soda 
  • 1 teaspoon of cinnamon
  • 1/2 tsp. salt
  • 1 teaspoon grated orange zest
  • 1 cup sour cream 
  • 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly or at room temperature
  • 2 large eggs 
  • 1 tsp. pure vanilla extract 
  • cooking spray
    Topping:
    • 3 Tbs. granulated sugar
    • 1/2 tsp. ground cinnamon 
    • 1/3 cup of sliced almonds 
    Kitchen Utensils

    • large glass bowl 
    • 3 medium bowls 
    • measuring cup
    • measuring spoons
    • whisk or electric mixer
    • spatula 
    • ice cream scoop
    • knife
    • cutting board
    • 12-cup muffin pan

      Instruction:

      1. First, preheat your oven to 400°F and position a rack in the center of the oven. 
      2. The second thing to do is line a 12-cup muffin pan with paper so nothing sticks.
      3. Next dice the rhubarb, strawberries and almond paste.  You want these about as small as a blueberry and no larger than a 1/4 of an inch.  If the fruit is not sliced up into small pieces, there is a chance that the fruit will sink to the bottom because the fruit is heavy. Set the everything aside in a bowl.
      4. In a large bowl mix the dry ingredients including flour, sugar, baking powder, cinnamon, baking soda and salt with a spoon.
      5. In a medium bowl, use a hand held whisk to whisk together quickly the sour cream, melted butter, eggs, orange zest and vanilla until smooth.
      6. Now  take 2-3 tablespoons of your flour mixture and put it into your strawberry, rhubarb and almond mixture.  Give the fruit and almond paste a quick little mix to coat them in the flour so the flour adheres to it.  That way when the muffins are baking, the fruit will not sink all of the way down. 
      7. Next, combine the dry ingredients right into the wet ingredients with a spatula.  Don’t over mix.  The batter should have lumps and not be completely smooth.
      8. Now fold the fruit into the flour mixture with a spatula until the batter just comes together.  The spatula prevents from over mixing the flour and from smashing up the fruit so these are going to be a nice muffin.
      9. Next, add an ice cream scoopful of batter into each muffin cup and make them all of the same size. The batter should mound a bit higher than the tops of the cups.
      10. In a small bowl, combine the almonds, sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon almond sugar mixture over each muffin batter.
      11. Now we are ready to bake the muffins in preheated oven 400°F for about 20-25 minutes.  Bake the muffins until they’re golden brown.  The easiest way to tell if the muffins are baked is to insert a toothpick into the center.  If the toothpick comes out clean then you know they are done.
      12. Transfer to a wire rack and let the muffins cool in the pan for 5 to 10 minutes.
      13. These muffins are best when freshly baked, but they’re still good the second day.

      Red Currant Coconut Muffins with Orange Glaze

       

      Red currants and shredded coconuts don’t belong in a muffin?!…of course they do! Its so yummy!  These muffins are perfect for breakfast or brunch, but who can resist them for afternoon, evening, and even midnight snacks? They’re just too good.

         
      Click on our YouTube video 
      to see how Karen Grete makes these delicious muffins.

      Muffin Ingredients

      • 1 cup of all-purpose flour
      • 2 teaspoons of baking powder
      • 1/4 teaspoon of salt
      • 1/2 cup of sugar
      • 8 tablespoons or 1 stick of butter, softened
      • 2 eggs
      • 1 tablespoon of orange rind
      • 2 tablespoons of orange juice
      • 2 tablespoons of sweetened coconut
      • 1 cup of red currants (fresh or frozen)

      Kitchen Utensils

      • electric mixer
      • 1 large bowl
      • 1 wooden spoon
      • muffin pan
      • muffin cups 
      • measuring cup
      • measuring spoon

       Muffin Instructions 

      1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
      2. Combine the flour, baking powder and salt in a small bowl.
      3. In a large bowl, cream butter and sugar until light and fluffy.
      4. Beat in eggs into the creamed mixture until blended
      5. Add flour mixture.  Mix some more.
      6. Add orange rind, coconut and orange juice.  Mix some more.
      7. Fold in gently the red currants with a wooden spoon.
      8. Fill greased or paper-lined muffin cups two-thirds full. 
      9. Bake at 375° for 20-25 minutes  Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean. 
      10. Allow to cool.

      Next, we like to give add an orange glaze and add a coconut topping.  This added touch is a perfect way to serve the muffins to your guests. However, the glaze and coconut are optional.  The muffins right out of the oven is great to have with a glass of milk or a cup of coffee too.

      Orange Glaze Instructions

      • 1 cup of confectionery sugar
      • 2 to 3 tablespoon of orange juice

      Glaze the muffins with orange glaze.

      1. In a small bowl, combine confectioners’ sugar and 2 to 3 tablespoons of orange juice. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

      2. Sprinkle with coconut over the glaze.  Add one red currant in the center of the muffin.

      Happy Spring lovelies!!! 🙂
      xoxo,
      Karen Grete & Heidi. 

      We hope you enjoyed our Red Currant muffin video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including
      *Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
      *How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
      *Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
      *Wild Blueberry Smoothie Using Icelandic Yogurt
      *Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
      *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
      *how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
      *how to make aeblskiver (æbleskiver)
      *how to make Danish Christmas Klejner
      *how to make easy Danish cucumber salad (arguksalat)
      *how to make Danish sugar browned potatoes (brunede kartofler)
      *how to make Danish red cabbage (rødkaal)

      Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

      Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!