Time 1h15m Yield 12 Muffins Number Of Ingredients 12 Steps:
Grease muffin cups and place the in the freezer until use. Preheat oven (360°F, 180°C). In a bowl mix flour, baking powder, baking soda and currants; set aside. In a large bowl beat the egg slightly. Add sugar, vegetable oil and buttermilk and mix thoroughly. Add flour-currant mixture and stir just until combined. Batter will be sticky. Divide batter equally among the prepared muffin cups. Bake for 20-25 minutes until golden brown and a toothpick comes out clean. Meanwhile prepare the meringue topping. Beat egg whites and salt with a mixer on high speed until foamy and soft peaks are formed, then gradually add powdered sugar and beat until meringue is stiff. At last fold in the currants carefully. When muffins are done, remove from oven. Spread the meringue topping on each muffin. Put the muffins back into the oven and let the meringue topping dry out for about 5 - 10 minutes. The meringue topping should be white or only slightly brown. Remove muffins from oven and let cool down in muffin cups for 5 - 10 minutes. Then remove the muffins from the cups and serve warm or let cool down completely. NOTE: You can replace red currants by black currants or other small berries.
Time 35m Yield 12 muffins, 12 serving(s) Number Of Ingredients 9 Steps:
In a mixing bowl, cream the butter and sugar. Add both eggs and orange peel, or flower water and beat well. Sieve the flour, baking powder and salt into the creamed mixture and lightly blend. Fold in the red currants. Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done. Cool for 5 minutes before placing on wire rack. Dust with confectioners’ (icing) sugar once completely cooled.
Time 35m Yield 1 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners’ sugar. Serve warm.
Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Butter 6 cups of a jumbo muffin tin (each cup should have a 1-cup capacity). Heat currants and 1 cup water in a small saucepan over low heat until currants are plump, about 20 minutes. Drain; let currants cool. Whisk together flour, baking powder, baking soda, salt, cardamom, and ginger in a medium bowl; set aside. Put eggs, oil, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add the flour mixture in three batches, and mix until just combined after each addition. Fold in the carrots and currants. Pour batter into prepared muffin tin, leaving a 1/2-inch space above batter in each cup. Bake until tops are golden and a cake tester inserted into centers comes out clean, about 30 minutes. Let muffins cool in tin on a wire rack for 10 minutes. Remove tin from rack, and lightly oil rack. Run a thin knife around the sides of muffins to loosen, and unmold. Let cool completely on rack.
