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Black currant muffinsIngredients:300 gr flour2.5 teaspoons baking powder1/4 teaspoon purification saltpinch salt100 gr caster sugar1-2 teaspoons lemon peel150 gr fresh black currants1 egg2.5 dl milk90 gr butter
extra:oven14 little baking molds(or muffin pan) |
If shown, hover = photo = conversion© Janneke's Recipe pages - recipe cookies, pie and pastry making
How to prepare: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.
First published: April 12, 2003, Netherlands |
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