Currant Muffins

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Breakfast
Cuisine European
Servings (Default: 18)

Ingredients

  • 100 g butter
  • 3 egg (s)
  • 200 g suar
  • 200 ml milk
  • 330 g flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon ½ salt
  • 250 g currants, fresh or frozen
  • 1 orange (s), grated peel an untreated one
  • sugar
Currant Muffins
Currant Muffins

Instructions

  1. Melt the butter over low heat and beat the eggs in a bowl with a fork. Add sugar, cooled butter and milk and stir thoroughly. Put the sifted flour, baking powder and salt in a second bowl and mix well. Briefly stir the dry flour mixture into the butter mixture. Then fold the berries and the orange peel into the batter. Grease a muffin tin or several molds and fill the hollows with about three-quarters of the batter. Sprinkle with a little sugar. Bake in a preheated oven at 200 ° C (fan oven 180 ° C) for 25 to 30 minutes - until the muffins tear open on top. Take the tray out of the oven, let it cool down for five minutes and place in a paper case.

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