Balsamic – Currant Muffins
Catherine Cappiello Pappas
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- 1½ cups flour
- ½ tsp. salt
- 1 tsp. baking powder
- ½ tsp. baking soda
- 5 tablespoons butter
- ¾ cups sugar
- ½ cup sour milk – (milk plus 1 tps. vinegar or lemon juice – let milk sit a minute)
- 1 egg
- for balsamic – currant filling:
- ½ cup currants (or raisins)
- 1 tablespoon balsamic vinegar
- ¼ cup brown sugar
- sugar topping:
- 1 tablespoon sugar
- 1 tablespoon brown sugar
1Preheat Oven 350 degrees:
Combine the milk and vinegar and let sit until ready to use.
In a large bowl combine the flour, baking powder, baking soda and salt.
In a mix-master combine the butter and sugar; mix until smooth. Add the egg and continue to mix. Add the sour milk while still mixing on low.
Slowly add the flour mixture, while mixing on low.
In a food processor combine the currants, brown sugar and balsamic vinegar and process for a second or two.
Prepare the cupcake tins with butter or paper cupcake holders.
Fill halfway with the batter; followed by a teaspoon of currant filling and fill the rest of the cupcake with batter.
Finish each cupcake with a sprinkle of the sugar topping.
Bake 20 – 25 minutes or until toothpick test comes out clean.