Summer Muffins with Raspberries and Black Currants
Baking and Desserts | American cuisine
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
You can make muffins with raspberries separately, with black currants separately, or combine the fillings — it's a matter of taste. You can also add a bit of cottage cheese to the berry mixture. WARNING! The batter rises well! Do not fill the molds to the top!
Ingredients
- Egg white - 1 piece
- Sugar - 7.1 oz
- Sour Cream - 1 fl oz
- Butter - 3.5 oz
- Wheat Flour - 8.8 oz
- Activated Baking Soda - 0.2 oz
- Raspberry leaves - 2.5 oz
- Frozen black currant puree - 2.5 oz
Step by Step guide
Step 1
Beat the eggs and 150 g of sugar.
Step 10
Put in the preheated oven, bake until done.
Step 11
Remove from the oven, dust with powdered sugar and garnish with fresh mint.
Step 2
Add the sour cream, DO NOT mix.
Step 3
Pour a teaspoon of baking soda into the sour cream, neutralize it with vinegar (not essence, but regular table vinegar, I use 9%) and quickly, but very thoroughly mix.
Step 4
Cut the butter into pieces and melt it in the microwave or on the stove over low heat.
Step 5
Pour the melted butter into the batter and mix.
Step 6
Add the flour and mix well until the batter is lump-free, with a consistency similar to thick sour cream.
Step 7
Mash most of the raspberries with a fork, add sugar (to taste).
Step 8
Do the same with the black currants.
Step 9
Place a layer of batter in the mold, then a layer of filling, then more batter, smooth it out, and decorate with berries.
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