Biochemist's Cookbook

Sunday, November 18, 2012

Red currant muffins

I wanted to use up some of the red currant I have in the freezer. These muffins were very good, although I overfilled the muffin cups, so they turned out giant. Also, I think I'll try adding some oat flakes to the dough next time. Original recipe here.

For 8 large, or 12 medium-sized muffins:

  • 2 eggs
  • 1.5 dl sugar
  • 3 dl all-purpose flour
  • 3 tsp vanilla sugar
  • 1.5 tsp baking powder
  • 50 g butter or margarine
  • 0.75 dl milk
  • 4 dl red currant (fresh or frozen)
Prep time: about 15 minutes
Baking time: 20-25 minutes

 What to do:

  • Beat the eggs and sugar into a light foam.
  • Combine the dry ingredients in a separate bowl.
  • Melt the butter in a saucepan or microwave, and cool down.
  • Add the dry ingredients, melted butter and milk to the batter in several additions. Mix carefully but thoroughly with a spoon or spatula.
  • Finally, add the red currant.
  • Fill the muffin cups with the dough. 
  • Bake at 200 C for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
This is what failure looks like :(

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