in Recipes

Currant muffins

updated

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Ingredients for 1 servings:

  • 200 g currants, red or black
  • 1 egg(s)
  • 125 g brown cane sugar
  • ½ packet of vanilla sugar
  • 1 pinch of salt
  • 125 g buttermilk
  • 6 tbsp vegetable oil, neutral
  • 250 g flour
  • ½ tsp baking powder
  • Fat, for the shape

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Grease a 12-hole muffin tin and refrigerate. Preheat oven to 200°C (180°C fan/gas mark 3-4). Strip the berries from the stalks, wash, and drain. Beat the egg until frothy. Mix with the sugar, vanilla sugar, salt, buttermilk, and oil until smooth. Sift the flour and baking powder over the muffin tin and stir in 2/3 of the berries. Fill the muffins 2/3 full with batter. Arrange the remaining currants on top and press down lightly. Bake the muffins for 20 to 25 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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