Currant muffins

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Dissolve yeast and 50 g sugar in it. Add 50 g flour and stir until smooth. Leave in a warm place for about 15 minutes. Wash the currants, drain well.

2. 2

   Carefully strip the berries from the panicles. Wash lemon hot, drip dry. Finely grate the peel and squeeze the juice. Add 200 g flour, eggs, half of the vanilla pulp, lemon zest, 1 pinch of salt and the leavened pre-dough and mix to a smooth dough with the dough hooks of the hand mixer. One after the other first butter, then carefully add the currants. Fill the greased muffin tins (muffin tray with 12 muffin tins, 7 cm Ø) sprinkled with sugar and almonds. Cover with a cloth and leave to rise for about 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Meanwhile, for the syrup, bring 50 g sugar, red wine, remaining vanilla pulp, lemon juice, remaining peel and liqueur to the boil and allow to cool.

3. 3

   Fill the greased muffin tins (muffin tray with 12 muffin tins, 7 cm Ø) sprinkled with sugar and almonds. Cover with a cloth and leave to rise for about 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Meanwhile, for the syrup, bring 50 g sugar, red wine, remaining vanilla pulp, lemon juice, remaining peel and liqueur to the boil and allow to cool. Turn out the still warm cakes from the tin and soak them with the syrup. Cream tastes good with it

4. 4

   Waiting time approx. 35 minutes

Nutrition Facts

KCAL
180 kcal

CARBS
25 g

FATS
6 g

PROTEINS
4 g