Currant muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Yields: 12 muffins

Description Edit

So many good things to say about these muffins. For some reason, the currant's tartness makes the muffins taste that more fresh! And the meringue topping? A bit of heaven in your mouth!

Ingredients Edit

Meringue topping Edit

Directions Edit

  1. Grease muffin cups and place in the freezer until ready to use.
  2. Preheat oven to 360°F.
  3. In a mixing bowl add flour, baking powder, baking soda and currants; mix and set aside.
  4. In a large bowl beat the egg slightly. Add sugar, vegetable oil and buttermilk and mix thoroughly.
  5. Add flour-currant mixture to second bowl and stir just until combined. Batter should be sticky.
  6. Divide batter equally among the prepared muffin cups. Bake for 20-25 minutes or until tops of muffins are golden brown (toothpick test: toothpick should come out clean)
  7. While muffins are in the oven (or cooling), prepare the meringue topping. Beat egg whites and salt with a mixer on high speed until foamy and soft peaks are formed. Gradually add powdered sugar and beat until meringue is stiff. At last fold in the currants carefully.
  8. When muffins are done, remove from oven. Spread the meringue topping on each muffin. Place muffins back into oven and let the meringue topping dry out for about 5 - 10 minutes. The meringue topping should be white or only slightly brown.
  9. Remove muffins from oven and let cool down in muffin cups for 5 - 10 minutes. Remove the muffins from the cups and serve warm or allow them to cool completely.
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