Muffins With Currants
It is not even the currants that give a special note of originality to these muffins, but the crispy sugar crust, the final touch before baking. And, of course, the combination of this very sweet, crispy crust and currant sourness.
Ingredients
Butter - 100 gr.
Egg - 2 pcs.
Milk - ½ cup (or 115 g.)
Flour - 2 cups (or 200 g.)
Sugar - ¾ cup (or 125 g.)
Brown sugar - 12 tsp.
Leavening agent - 2 tsp.
Salt - ½ tsp.
Currants - 1 cup.
Preparing
Turn on the oven to preheat to 180C. Grease the muffin tin with butter or put it in a special cardboard molds. Prepare the batter. Melt the butter. You can do it simply in a ladle, you can do it in a water bath, and you can in the microwave in short bursts. (The main thing is to melt it, not boil it)! We add to the melted butter: milk, eggs and sugar, stir with a whisk. We sift the flour through a sieve together with the salt and baking powder.Add dry ingredients to liquid ingredients, and once again, using a whisk, mix everything well. We need to get a mass of consistency like thick sour cream. Add currants to the dough and mix the dough gently with a silicone spatula. Being careful not to damage berries. When the dough is ready, distribute it evenly in the molds. (The stated amount of ingredients is for 12 muffins).
Sprinkle muffins on top with brown sugar (1 tsp per muffin). Place our muffins in the oven, on the UP-CLOW mode for 20-25 minutes. If you have a regular oven that only supports the lower heat, then the cooking time goes up to 40-45 minutes. When the muffins are ready, take them out of the oven and leave them in the form for a couple of minutes, literally let the steam out, then put them on a rack and wait for them to cool completely.
Serve the currant muffins with tea, or better yet, with milk (it tastes better that way).