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 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.
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.
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