Red Currant Muffin Cakes
From pink 15 years ago
- 30 minutes to make
- Serves 6
Personalized mini cakes or muffins to have for Brunch, Tea or Snack. *wink* They are one of my very favorites!
Ingredients
- * 2 large eggs shopping list
- * 9 oz pastry flour, sifted shopping list
- * 1 tsp baking powder shopping list
- * 5.5 oz fine blonde cane sugar shopping list
- * 1 vanilla bean, seeds removed shopping list
- * 1/2 cup whole milk shopping list
- * 3.5 oz butter (7 Tbsp), melted shopping list
- * 3.5 oz red currants fresh or frozen shopping list
How to make it
- Break the eggs in a large bowl. Add the sugar and with a hand mixer, beat until whiter in color (you can do this in a Kitchen Aid if you have one).
- Melt the butter and once slightly cooled, add it, mixing until absorbed. Your batter should be smooth.
- Remove the seeds from a vanilla pod and add them to the previous batter.
- Sift the flour with the baking powder. Add them to your batter and mix until incorporated.
- Pour the milk slowly while mixing.
- Grease six small 1 cup ramekins (or use large muffin molds) and then add some flour to coat. Remove the excess of flour.
- Fill them 2/3 full with the batter. Add as many red currants as you like.
- Cook in a preheated oven at 350 F for about 30 to 35 min.
- Check whether they are cooked by inserting the blade of a knife.
- If dry, then remove and let cool for 5 min before unmolding.
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