Redcurrant Muffins

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Redcurrant Muffins

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Ingredients

Ingredients for 12–15 Muffins

  • 2½ cups 380 g Whole wheat flour
  • 4 tsp 20 g Baking powder
  • 10.5 oz 300 g Redcurrants (or blackcurrants)
  • 3 Eggs
  • 1 cup 220 g Brown sugar
  • 2 sticks 220 g Melted butter, or untempered vegetable margarine
  • 3 tbsp 20 g Confectioner’s sugar mixed with vanilla pulp
  • 1¾ cups 400 ml Fat free yogurt
  • Butter or vegetable margarine for the pan
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the flour and baking powder.
  • Beat the eggs slightly and add the sugar, melted butter, and vanilla sugar.
  • Stir in the yogurt.
  • Fold in the washed, crushed currants and flour.
  • Spoon the batter into buttered muffin pans and bake for 25 minutes.
  • Let sit for 5 minutes in pans, then dust with confectioner’s sugar and serve.
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Course; Cupcakes-Brownies
Cuisine; Austria / European