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Extra fine currant muffins with egg liqueur

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Ingredients for 1 servings:

  • 2 eggs
  • 130 g brown sugar
  • 80 ml oil, neutral
  • 100 ml egg liqueur
  • 100 g sour cream
  • 300 g flour
  • 1 packet of baking powder
  • some lemon zest, grated
  • 100 g almonds, chopped
  • 125 g currants, fresh or frozen
  • 1 packet of vanilla sugar
  • e.g. powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C. Beat the eggs with the brown sugar and vanilla sugar until frothy. Stir in the oil, egg liqueur, and sour cream. Combine the flour and baking powder and sift over the cake. Add the lemon zest, almonds, and currants, and mix everything in. Fill the baking cups with batter up to 1 cm below the rim and place on a baking sheet, or use a muffin tin. Bake for 20-30 minutes until golden brown. Turn off the oven and let stand for another 5 minutes, then let cool. Sprinkle with powdered sugar, if desired.

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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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