Currant-Almond Yogurt Muffins Recipe scarlet starlet

• 3/4 cup all-purpose flour
• 1/4 cup almond meal
• 1 teaspoon baking powder
• 1/2 teaspoon freshly ground fennel seeds
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup Greek yogurt
• 3 tablespoons milk
• 3 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1/4 tsp orange zest
• Scant 1/4 cup turbinado sugar
• 1/2 cup fresh red currants

1. Heat oven to 375 degrees.
2. Line wells of a muffin pan with paper liners and set aside.
3. In a large bowl, whisk together the flour, almond meal, baking powder, baking soda, salt, and ground fennel seeds, and set aside.
4. Add the yogurt and milk to a medium bowl and whisk well to combine.
5. Add the butter, egg, both extracts and zest, and sugar, whisking well between each addition.
6. Pour the yogurt mixture into the flour mixture and stir until barely combined there may be a few spots of flour but thats ok.
7. Add the currants and gently stir the batter to evenly distribute the berries, making sure to mix in any spots of flour.
8. Evenly distribute the batter among the muffin cups (mini muffin cups will be 3/4 full, full size muffin cups will be about 2/3 full) and bake until a toothpick inserted in the center comes out clean, 14-17 minutes for minis and 18-22 minutes for full size muffins.
9. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

flour, almond meal, baking powder, freshly ground fennel seeds, baking soda, salt, greek yogurt, milk, unsalted butter, egg, almond, vanilla, orange zest, turbinado sugar, fresh red currants

Taken from www.chowhound.com/recipes/currant-almond-yogurt-muffins-29644 (may not work)