Black currant is a very valuable berry because of the high content, in its composition, of vitamin C. In cooking, currant is more often found in the form of jam, it is good for catarrhal diseases. The berries are also dried or frozen. Much less often, black currants are used as fillings for baking. And in vain, currant is quite interesting in pies, muffins.
The secret is that for black currants you need a little more sugar than is usually described in recipes. The sharp currant taste nicely softens vanilla.
To the currant was not too acidic, it needs a little boil. But you should know that together with acid, most of the vitamins and other valuable elements with which the nature has so generously rewarded the black currant will also go away.
For muffins with black currant, the recipe of which is given below, it is better to take freshly picked berries or a jam of thick consistency.
Muffins with black currant
Ingredients:
- berries of black currant - 300 g;
- flour of the highest grade - 350 g;
- sugar - 200 g;
- butter softened - 200 g;
- eggs - 4 pieces;
- Vanilla sugar - 2 teaspoons;
- baking powder - 2 teaspoons.
Preparation
We rub the butter, sugar and vanilla sugar. Oil can be replaced with cream margarine. We drive the eggs and mix. We diligently wash the berries of black currant and dry it. We put the berries in the prepared mixture. There we pour out, gradually, and flour with baking powder. Knead the dough.
In muffins of black currant you can add soaked raisins or prunes cut into pieces. Try it, it's tasty and useful.
Lovers of these delicacies will certainly love the muffins with cheese and ham or raisins that perfectly complement your breakfast.