Balsamic – Currant Muffins
Catherine Cappiello Pappas
★★★★★ 1 vote5
·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)
·for balsamic – currant filling:
·½ cup currants (or raisins)
·1 tablespoon balsamic vinegar
·¼ cup brown sugar
·1 tablespoon sugar
·1 tablespoon brown sugar
How to Make Balsamic – Currant Muffins
- Preheat 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.