Currant muffins

Name: Currant muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g red currants; 150 g Butter or margarine; 200 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Salt; 3 Eggs (size M); 200 g Flour; 50 g ground hazelnuts; 3 TSP Baking Powder; 4 TABLESPOONS Milk; 12 panicles small currants to decorate; 7-10 Tbsp Sugar; 12 Paper forms

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g red currants
150 g Butter or margarine
200 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Salt
3 Eggs (size M)
200 g Flour
50 g ground hazelnuts
3 TSP Baking Powder
4 TABLESPOONS Milk
12 panicles small currants to decorate
7-10 Tbsp Sugar
12 Paper forms

Directions

1
Wash the currants and remove from the panicles. Drain on kitchen paper. Beat the fat, 100 g sugar, lemon zest and salt with the whisk of the hand mixer until foamy.
2
Separate eggs. Set aside the egg white. Gradually stir the egg yolk into the fat mass. Mix flour, hazelnuts and baking powder and stir into the fat-egg mixture alternately with the milk. Carefully fold in the currants.
3
1 muffin tin (12 trays) with paper cups. Spread the dough on them. Bake in the preheated oven (electric: 175 ° C/ gas: level 2) for 20 minutes. Beat the egg white until stiff. Gradually pour in 100 g sugar.
4
Take out the muffins. Spread the egg whites on top and bake for another 10 minutes. Take out the muffins and let them cool down on a cake rack. Roll currant pancakes in sugar and decorate the muffins with them.