photo: niftyrecipe.com

Blackcurrant Chocolate Muffins

Name: Blackcurrant Chocolate Muffins
Ingredients: Whole wheat flour 200 g; Sour cream 200 g; Sugar 150 g; Butter 100 g; Egg 2 pcs; Blackcurrant 100 g; Cocoa powder 2 tbsp; Baking powder 1 tsp; Vanillin - pinch; Salt - pinch

Today we will cook incredibly delicate and tasty homemade bake – air muffins with black currant. For this recipe, any berries or pieces of fresh or canned fruit are suitable. Also you can use a variety of dried fruits as a filling, nuts or candied fruits. Muffins can be baked in silicone or paper mold. If desired, ready-made chocolate muffins with black currant can be decorated with powdered sugar, whipped cream or cream.

Ingredients

40 min

6 servings

Ingredients

Whole wheat flour

200 g
Sour cream

200 g
Sugar

150 g
Butter

100 g
Egg

2 pcs
Blackcurrant

100 g
Cocoa powder

2 tbsp
Baking powder

1 tsp
Vanillin

- pinch
Salt

- pinch

Steps

1. Mix sugar and two chicken eggs in a deep dish.

2. Mix the mixture for 5 minutes with the help of a mixer to get a light and airy mass.

3. Then add medium fat sour cream to whipped eggs with sugar. Once again, stir the mass with a mixer to make it homogeneous.

4. Combine the sifted wheat flour, baking powder, vanillin and a pinch of salt in a separate vessel. Mix the mass with a whisk so that all the dry ingredients are connected together.

5. Introduce a mixture of dry ingredients into the dough in a few receptions, each time mixing everything to homogeneity.

6. Melt butter on the stove or in the microwave oven. Add the melted butter to the dough.

7. Using a silicone spatula, mix the dough thoroughly, achieving a thick and homogeneous consistency.

8. Put paper baskets into a metal mold for muffins. Half fill them with batter. Add 5 berries of black currant in each mold.

9. Lay out the remaining chocolate dough on top of the black currant. The paper molds should be almost completely filled.

10. Send the mold with muffins to a preheated oven to 180 degrees and bake them until ready for about 20-25 minutes. Finished chocolate muffins will rise well and crack a little from above. Get them out of the metal mold, completely cool down and serve with milk or tea.