Creamy Currant Muffins
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g currants, red, fresh
- 300 g wheat flour
- 1 ½ teaspoon baking powder
- 50 g oatmeal
- 200 g sour cream or
- Double cream cheese
- milk, possibly
- 80 ml oil (sunflower oil)
- 150 g suar, brown
- 2 packs vanilla sugar
- 2 egg (s)
- 1 pinch (s) salt
- Paper cases
Print Recipe
Pin Recipe Instructions
- Wash the currants, pluck them from the stems, sort out mushy berries. Preheat the oven to 150 ° C.
- Mix the flour, baking powder and salt. Mix the oat flakes, eggs, oil, sour cream and sugar well with the whisk. Finally, fold in the currants only slightly with a fork to keep the berries whole.
- Line a 12 cup muffin tin with paper liners. Pour in the batter and bake for about 25-35 minutes. Tip: If you use cream cheese instead of sour cream, I recommend stirring the cream cheese separately with a few tablespoons of milk until smooth.
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