The currant and white chocolate muffins are soft sweets that are particular thanks to the contrast that makes the acid of the currant with the sweetness of the chocolate. When I saw currants on the fruit stands, with its bright colors, I couldn’t resist buying some to make us something good and so I thought of making muffins and here they are;) Girls yesterday with elisa it went much better, I played the card dad, I also let Ivano into the class and I went out first, she came to greet me at the window where I said I would wait for her and then he too came out, magically elisa she cleared up and did not cry and played calmly;) I greet you and leave you with the recipe, today in Naples is a day of celebration, San Gennaro is our patron, so we have a long weekend, yuppi;)
- Ingredients for 12 muffins:
- 90 gr of butter
- 100 gr of sugar
- 2 eggs
- 1 tablespoon of vanilla essence
- 150 ml of milk
- 250 gr of flour
- 1 sachet of baking powder
- 100 gr of white chocolate
- 125 gr of black currant
- preparation: 15 min
- cooking: 20 min
- total: 35 min
How to make currant muffins
Wash the currants and set aside the beans
Work the butter with the sugar, once you have obtained a cream, add the eggs and mix them.
Then add milk and vanilla essence, then add the flour and baking powder
Once you have a homogeneous mixture, add the chopped chocolate and currants
Stir to mix the dough well
Pour the mixture into the muffin cups by filling them 2/3 of their height Then bake in a preheated oven at 180 ° and bake for 20 minutes
Let the muffins cool and serve.
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