Cherry Currant Muffins
Kirschküchlein is a recipe with fresh ingredients from the muffin category. Try this and other recipes from Spoonsparrow!
Ingredients
- 175 g powdered sugar
- 90 g wheat flour type 405
- 50 g blanched ground almonds
- 4 egg whites
- 110 g butter
- 10 ml gin
- 1 tsp Honey
- 150 g currants (fresh or frozen)
- 150 sweet cherries
- 1 tbsp vanilla pudding powder
- powdered sugar or granulated sugar for dusting
- muffin tins or muffin baking sheet (and paper liners)
Instructions
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1.
Sift the powdered sugar and mix with the flour and ground almonds. Beat the egg whites into the dry mixture. Cover and refrigerate overnight.
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2.
Take the batter from the fridge and bring to room temperature. Preheat the oven to 210°C (fan 190°C). Melt butter in a saucepan and lightly grease the muffin cups with a little butter.
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3.
Cook the remaining butter over medium heat until it smells nutty and turns golden brown. Immediately place the pan in cold water so the butter doesn’t darken from the pan’s heat. Let the butter cool to body temperature, then stir in gin and honey and strain through a fine sieve.
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4.
Pour the butter mixture into the egg white batter in a thin stream, whisking slowly with a hand whisk. Add only as much butter as the batter can absorb. Spoon the dough into the muffin cups.
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5.
Wash, dry, and strip the currants from their stems; mix with vanilla pudding powder. Wash, dry, and pit the cherries. Top each muffin with some currants and cherries, then dust with powdered or granulated sugar.
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6.
Bake in the preheated oven on the middle rack for about 10 minutes until golden yellow. Remove immediately from the cups and cool on a wire rack. The muffins taste best fresh.
