Having never seen nor tasted a currant before, I had no idea what to do with the currants that came in a recent CSA box. Then, I saw Pioneer Woman's recipe for Individual Raspberry Cobblers. Aha! These were super easy and even more delicious. Although, I have to say, I do prefer her suggestion of the name "thunder bombs," so I decided to stick with it.
Note: When I turned out the thunder bombs from the muffin tin, a significant amount of currant topping (or bottoming, depending on your perspective) stuck to the muffin cup. As a result, these are less than beautiful. Serve with vanilla ice cream to compensate for any aesthetic deficiencies.
Currant Thunder Bombs
Makes 24 thunder bombs
Adapted from the Pioneer Woman
2 cups self-rising flour
- Note: I read you can substitute 2 cups flour, 4 teaspoons baking powder and 1/8 easpoon salt for self-rising, but didn't try it.
2 cups milk
2 stick butter, melted and cooled
1 teaspoon vanilla extract
Approximately 2 cups currants
Sugar to sprinkling
Preheat oven to 350 degrees. Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour 1/4 cup batter into greased muffin tins. Divide the currants evenly among the muffin cups and sprinkle with sugar. Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges. Let cool slightly in pan, run knife around edges, and invert. Retrieve the rest of the currants from the cups return to rightful place on top of thunder bomb.