Black currant muffins

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Ingredients:

300 gr flour

2.5 teaspoons baking powder

1/4 teaspoon purification salt

pinch salt

100 gr caster sugar

1-2 teaspoons lemon peel

150 gr fresh black currants

1 egg

2.5 dl milk

90 gr butter

extra:

oven

14 little baking molds

(or muffin pan)

Preparation:

© Janneke's Recipe pages - recipe cookies, pie and pastry making

Preheat the oven to 180°C/360°F (fan oven 160°C/310°F).

Grease 14 baking molds with oil or melted butter.

Mix the sifted flour, baking powder, purification salt, salt, sugar and very small grated lemon peel in a large bowl. Mix well and add the black currants.

Beat egg, milk and cooled, melted butter fluffy and add to the flour mixture.

Fold with a spoon to a smooth mass. Fill the molds up to 2/3 with the dough.

Bake the muffins 15-20 minutes till they are pale brown and risen.

Keep the muffins for 3-5 minutes in the molds. Place on a wire rack to cool.

Variation:

Make with fresh or frozen raspberries, strawberries or cherries.