blackcurrant muffins
(2 ratings)
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This is one of JeBouffe's favorite recipes. The blackcurrant is commonly used in Quebecois cuisine, but may not be available fresh in many parts of the U.S. This recipe has very light flavoring, so that the tartness of the blackcurrant berry can shine through!
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(2 ratings)
yield
12 serving(s)
prep time
10 Min
cook time
35 Min
method
Bake
Ingredients For blackcurrant muffins
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1/2 cbutter
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1/2 csugar
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2large eggs
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1/2 cyogurt
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2 Tbsplime juice (or lemon juice)
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1 1/2 call purpose flour
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2 tspbaking powder
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1 cblackcurrant
- *BLACKCURRANT SUBSTITUTES: ELDERBERRIES OR BLUEBERRIES OR RED CURRANTS OR GOOSEBERRIES
How To Make blackcurrant muffins
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1Preheat the oven to 350F (180C). Wash the Blackcurrants and set aside.
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2In a bowl, beat the softened butter and sugar to create a cream. Add the eggs, lime juice and yogurt. Stir with a whisk to obtain a smooth mixture.
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3In another bowl, sift together the flour and baking powder. Add the liquid preparation and mix gently.
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4Add the blackcurrants, folding the dough gently with a spatula.
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5Pour into molds. Bake 35 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Blackcurrant Muffins:
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