RED CURRANT MUFFINS... an old family recipe from my American Grandmother! My sister came by a sunny afternoon – we baked the RED CURRANT MUFFINS and found some shadow at the seaside. It was to hot for the beach. We did a lot of talking and ate them all – with cups of coffee. They were to good. Easy to make & 12 muffins. I use organic ingredients. Enjoy… Ingredients: 1 cup butter; ¼ cup sugar; 1 egg; ¾ cup milk; 2 teaspoons baking powder; 1½ cups flour; a pinch of salt; 250 g RED CURRANTS plus some extra sugar.
Preheat oven 400°F (200°C traditionel oven). Grease muffin tins with melted butter. Clean and rinse the RED CURRANTS. Mix some sugar with the RED CURRANTS. Cream butter and sugar. Sift dry ingredients together. Add egg slightly beaten, milk and dry ingredients sifted together. Fill greased tins half full with batter. Put in 1 teaspoon berries. Cover berries with 2 teaspoons batter. Berries will never go to bottom. Bake in moderate oven 400°F (200°C) about 20 minutes. My grandmothers RED CURRANT MUFFINS for a sunny afternoon – Bon appetit !