in Recipes

Currant muffins

updated

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Ingredients for 1 servings:

  • 125 g red currants (picked)
  • 275 g flour (spelt type 630)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ lemon(s), peel
  • 75 g almond(s), chopped
  • 2 eggs
  • 100 g sugar, raw cane
  • 3 tsp vanilla sugar
  • 80 ml oil (sunflower oil)
  • 200 ml egg liqueur
  • 100 g sour cream
  • powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with egg liqueur and chopped almonds

Combine the flour, baking powder, and baking soda and sift into a bowl. Mix in the lemon zest and almonds. Whisk the eggs with the sugar, vanilla sugar, oil, egg liqueur, and sour cream. Pour the flour mixture over the batter and quickly mix in. Fold in the currants. Divide the batter between buttered muffin tins or paper baking cups (this works best with two tablespoons). Bake in a preheated oven at 175°C on the middle rack for 25-30 minutes. Cool on a wire rack and dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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