a baby step...

It's been a sentimental day for me today.  To overcome such unpleasant mood, I've decided to do something different.  Something cheerful.  Sweets is always the way to go.  I made my red currant muffins for the first time and followed by a super easy snack - fried chickpeas with sage.  I've always perceived that sweets are a pain to make.  Today, I wanted a change and also break this perception.  Plus a dear friend once told me that muffins are fairly easy to make.  So why not muffins then.  The fried chickpeas were made mainly because I needed a glass of wine to put my mixed emotions in place.  I don't have any chips or snacks other than some nuts at home.  While I looked ferociously for something to munch on, I remembered to make this recipe I saw on Food52 last night.  I even had the chickpeas soaked in cold water overnight.  The outcome was superb.  I guess this is what life is all about, just gotta take a baby step to reach out.  I'll never know unless I try.  And I do feel better now.  It's amazing how food can be so powerfully therapeutic.  

red currant muffins

Servings: 6 - 8 muffins

Preparation Time: 10 minutes

Cooking Time: 20 minutes


2 cups All purposed flour

1/2 cup milk

4 tbsp butter at room temperature or melted

1 cup granulated sugar + 1 tbsp sugar for topping each muffin 

1/2 tsp salt

1 tsp vanilla extract

2 tsp baking powder

2 eggs

1 handful red currant berries

1 lemon zest


1) Preheat an oven at 200ºC.  

2) Use a mixer to mix sugar, butter, and eggs in a large mixing bowl.

3) Add flour, baking powder, salt, milk, and vanilla extract, fold evenly.

4) Add berries and lemon zest.  Fold.  

5) Fill each greased muffin tin with batter.   

) Sprinkle some sugar on top of each muffin before going to the oven. 

7) Bake for 15-20 minutes until the muffins turn golden.  

8) Let the muffins cool for 2-3 minutes before serving.  

the red currants can be too sour if just eat them alone but they go really well in muffins.  

Fried chickpeas are super easy to make.  The only thing that needs to be done ahead of time is to soak the chickpeas overnight in cold water.  Then pat dry before you fry them in oil with sage.  Season and voilà.  

I fried the chickpeas on high heat for a minute or so, then I reduced it to low heat and cooked for about 15-20 minutes until the chickpeas turned crispy and golden.

perfect snacks pair with a glass of wine or a beer.