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Currant-Banana-Muffins

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 1 tsp baking powder
  • 50 g hazelnuts, ground
  • 175 g sugar
  • ¼ liter of milk
  • 2 eggs
  • 50 g butter, melted
  • 250 g currants
  • 1 banana(s)
  • 15 g hazelnuts, chopped
  • Paper cups

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

makes 12 pieces

Preheat the oven to 180°C (top/bottom heat). Combine the baking powder with the flour and hazelnuts in a bowl. Combine the sugar with the milk, eggs, and butter, then stir into the flour mixture. Strip the currants from the stalks and carefully fold two-thirds of the berries into the batter. Line the muffin tins with paper baking cups. Cut the banana into 24 slices and divide them among the tins. Pour in the batter, sprinkle with the remaining currants and chopped hazelnuts, and bake in the preheated oven for 25-30 minutes.

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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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