John Myers
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Muffin Black and White with Currant Jelly
The perfect muffin black and white with currant jelly recipe with a picture and simple step-by-step instructions.
Muffin batter
- 250 gram Flour 550
- 0,5 Pck Tartar baking powder
- 2 tbsp Agave syrup
- 125 g Baked margarine
- 3 Free range eggs
- 3 tbsp Unsweetened cocoa
- 2 tbsp Milk
filling
- 250 ml Milk
- 0,5 Pck Custard powder
- 1 Pck Bourbon vanilla sugar
- 1 glass Red currant jelly
- Mix flour and baking powder for the dough. Add agave syrup, margarine and eggs and mix with the mixer.
- Put 1 tablespoon in each muffin tin.
- Add milk and cocoa to the rest of the dough and stir. Add to the batter in the molds.
- Bake in the preheated oven at 175 ° C and fan oven for 22 minutes.
- Boil the milk for the filling and prepare the pudding according to the instructions. Fold in the bourbon vanilla sugar.
- After cooling down briefly, hollow out or cut open the muffin with a knife.
- Pour 1 teaspoons of jelly and add 1 teaspoon of pudding. Put the lid back on and sprinkle with powdered sugar.
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