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.
  • 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


  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.
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Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors

Smoothies are nutritious, convenient and a refreshing snack! So fast to make that within a couple of minutes you’ll have a delicious healthy drink.  One of my favorite smoothies is red currant strawberry smoothie.  If you have never had a red currant strawberry smoothie, you might be pleasantly surprised of the sweet and tart delicious combination!  Here’s how to do it.


  • 1 cup of fresh or frozen red currants
  • 2 cups of fresh or frozen strawberries
  • 1 cup of strawberry Icelandic yogurt (or your favorite yogurt)
  • 1 cup of milk (skim or whole) 
  • 2 tablespoons of sugar, honey or agave nectar (optional)
  • 1/4 teaspoon vanilla (optional)
  • 3 or 4 ice cubes (optional)

Kitchen Utensils

  • cutting board
  • kitchen knife
  • measuring cup
  • mixing spoon
  • blender 



In a blender, place all ingredients. Then, blend with on-and-off pulses until pureed.  

By adding the yogurt it will thicken your smoothie.  Another great smoothie option is once everything is blended, add 3 or 4 ice cubes in the blender to make a frothier smoothie.

A fruit alternative is substituting raspberries for the strawberries.  Figuring out a sweet tart fruit combination you like is part of the fun of making smoothies!

Finally garnish your smoothie with either loose berries or a sprig of mint. 

Pour into 2 drinking glasses. Serve immediately.

Scandinavian Poached Apples with Prunes and Red Currants for Roast Pork & Goose Christmas dinners

A quick, simple and elegant side dish.  This is great served with roast goose or pork.


  • 2 apples (any of your favorite apples such as Gala, fuji or golden delicious will work) 
  • 1 cup of water 
  • 1/3 cup of sugar
  • handful of prunes
  • red currant jelly 

 Kitchen Utensils:

  • 1 pot deep enough for apples
  • measuring cup
  • knife
  • cutting board


  1. Slice the apples in half and core it. It is optional if you want to leave the peel on.  In this case, we are leaving the peel on which gives it a pretty reddish color.
  2. Fill the bottom of a roomy pot a cup off water. Add the water and sugar.
  3. Place the apples in the pot.  Place sliced side up
  4. Place the pot over the stove on medium high heat
  5. Add some prunes into the pot
  6. Put a lid over the pot which will help the apples cook faster
  7. Check after a couple minutes to see how soft the apples are getting
  8. Check the apples again by piercing it with a knife. You don’t want these apples to fall apart or become mushy.
  9. Remove the apples and prunes with a slotted spoon to a holding plate.
  10. Add a tablespoon of redcurrant jelly in the center of each apple
  11. Serve warm

    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!!! 🙂
    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

    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!

    How To Make Red Currant Sparkling Lemonade

    When I was a child, I used help pick the red currants off either my parents or my grand parents red currant shrubs.  Then, we would go inside and make something delicious to eat with the red currants such as rødgrød med fløde.

    This Red Currant Sparkling Lemonade combines all things summer time delicious. My recipe below is a quick way to make a homemade lemonade and add red currant juice to kick the lemonade up a notch. Plus, adding the sparkling water is as if you are creating your own homemade soda.

    First Step: Make the simple syrup

    • 2 cups of water 
    • 2 cups of sugar
    • tablespoon of lemon zest (optional)

    Kitchen Tools:

    • heavy pot
    • measuring cup
    • spoon

    Make the simple syrup by boiling the 2 cups of water and 2 cups of sugar in a heavy pot.  When the the sugar water starts to boil, mix it until the sugar is dissolved. Add lemon zest to the sugar water (optional). Set the syrup aside to cool down.

    Cooking Tip: Make sure your pitcher holds 10 cups of water.  If your pitcher is smaller, you may want to reduce the quantities.

    Second Step: Make the red currant juice


    • 1 cup of red currants
    • 1/2 cup of sugar

    Kitchen Tools:

    • 2 bowls
    • fork
    • mesh strainer

    Sprinkle a 1/2 cup of sugar over a cup of red currants and mix it around in a bowl. Then, set aside the red currants with sugar in the refrigerator for about an hour.

    An hour later, start pressing a fork on to the red currants.  Keep pressing until juice are pressed out of all the currants.  Once there is no more to press, pour the red currant mixture onto a mesh strainer.  You will need to move the red currants mixture around until there is no more red currant juice running through the mesh strainer. 

    Cooking Tip:  A colander with big holes won’t work. A cheesecloth is another helpful way to strain the syrup too.  Otherwise, you might have to strain it a couple of times.
     Final Step: combine the ingredients to make the red currant lemonade.


    • fresh squeezed lemon juice (about 6 lemons)
    • sparkling water, soda water or water
    • red currant juice
    • simple syrup
    • slices of lemons
    • plenty of ice
    • one cup of fresh red currants
    Kitchen Tools:

    • glass pitcher that holds 10 cups of water
    • spoon
    • cutting  board
    • knife


    Mix simple syrup, red currant juice and fresh squeezed lemon juice in the glass pitcher. Fill the rest of the glass pitcher with sparkling water.  

    Slice fresh slices of lemons on a cutting board. Clean the fresh red currants.

    Add ice cubes, sliced lemons and one cup of red currants. This layered colorful look is gorgeous to look at. Stir the mixture. 

    Fun Drink ideas: 

    • add either fresh raspberries or strawberries into the lemonade too 
    • garnish the glass pitcher with a sliced lemon and a sprig of mint 

    Our channel has videos including

    These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ ! Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on 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!