Blackcurrant in fluffy muffins
A homemade dessert book would be incomplete without mentioning muffins—those delicious cupcakes that are a joy to make. There are countless recipes for these dishes, successfully using kefir, yogurt, and sour cream. However, one of the most important details for muffins is the filling and its ingredients. Blackcurrant muffins In this line, they are one of the most luxurious delicacies, which, thanks to their taste, enjoy great popularity.
Before we get started making the cupcakes, it's worth mentioning the blackcurrant we chose for our filling. Currants are considered one of the most delicious berries, their flavor perfectly complementing any pastry recipe. This berry, which combines rich sweet and tart flavors, freezes beautifully, preserving its natural flavor and beneficial components.
The process of making muffins
We'll prepare cupcakes the traditional way, using familiar ingredients and components. Any filling can be used, but in this case, we'll be looking at a homemade blackcurrant muffin recipe.
You can use fresh or frozen currants for baking. Berry-based baked goods are considered an excellent dessert, perfect for breakfast or as a perfect addition to an evening tea party. Blackcurrant muffins are prepared according to our recipe, using the following ingredients:
- chicken eggs - 4 pcs.;
- a glass of sugar;
- butter or margarine for baking – 250 g;
- two glasses of flour;
- Baking powder - 1 teaspoon. If you don't have baking powder, you can use baking soda mixed with vinegar.
- black currant berries – 200g.
Place the frozen berries in a bowl of water for an hour to defrost, then let them dry on a towel or parchment paper. To prepare the dough, combine the butter or margarine, eggs, and sugar in a bowl and beat with a mixer for 10-15 minutes. Add salt and baking powder to taste while preparing the dough.
Sift the flour and add it to the mixture in portions, continuing to stir. Adding flour this way aerates the dough, making it airy and tender. The resulting dough should resemble good sour cream, thick and rich.
Now you can add the currants to the resulting dough, having first dusted them with flour. Mix the dough again and only then distribute it among the molds, filling them to about one-third their size. Mix gently to avoid squeezing the juice out of the berries. The molds can be greased with sunflower oil or lined with parchment paper.
Preheat the oven to 1800Place the baking sheet with the cupcake liners in the oven and bake for 15-20 minutes. Check for doneness by piercing each cupcake with a toothpick. The cupcakes should be light and airy when done. Dust the muffins with powdered sugar and leave them in a covered container to ensure they stay fresh and soft.
