Träubles muffins

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the currants, drain and put 1 panicle aside. Remove the remaining berries from the panicles with a fork. Cream fat, 85 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Separate the eggs. Chill the egg white.

2. 2

   Stir egg yolks one after the other into the fat mass. Mix flour, nuts and baking powder and stir in alternately with the milk. Line the recesses of the muffin tray (12 recesses) with paper sleeves. Fill the dough into the hollows and smooth it down slightly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 5-7 minutes. In the meantime, beat the egg whites until stiff, adding 125 g sugar. Fold in currants. Remove the muffins from the oven and spread the meringue mixture on the hot cake. Bake the muffins at the same temperature for another 15-20 minutes, if necessary place a baking tray on the top of the oven.

3. 3

   In the meantime, beat the egg whites until stiff, adding 125 g sugar. Fold in currants. Remove the muffins from the oven and spread the meringue mixture on the hot cake. Bake the muffins at the same temperature for another 15-20 minutes, if necessary place a baking tray on the top of the oven. Remove the muffins from the oven, carefully remove them from the tin after about 10 minutes and let them cool down. Arrange on a plate and decorate with the currant pancake

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
220 kcal

CARBS
24 g

FATS
12 g

PROTEINS
3 g