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Muffins with black currants

Very tasty and easy to make muffins. Both fresh and frozen currants can be used in the preparation of these muffins. The muffins keep fresh for a long time.

black currant muffins

Compound (for 12-16 muffins):

  • 4 eggs
  • sugar – 1 tbsp.
  • butter or margarine - 250 gr.
  • flour - 2 tbsp.
  • leavening agent – 1 tsp.
  • black currants (can be frozen) – 200-300 gr.

Cooking:

Beat eggs with sugar, add melted butter or margarine and beat. Add the flour and knead the dough (setting aside 4 tbsp of flour for the currants).
If you use frozen currants, before cooking them you need to cover them with hot water, then drain the water and slightly dry the berries. Pour the currants over the flour that has been set aside, gently introduce them into the dough and mix gently, being careful not to damage the berries.

black currant muffin batter

Grease muffin molds with refined vegetable oil, fill them 3/4 full with batter and bake in a preheated oven at 180 degrees for 40-50 minutes. Check the readiness with a razor.
Bon appetit!

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