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Ingredients
Currant Vanilla Muffins
- Ingredients
- 1 Muffin tin (12 well)
- 12 Baking cups
- 120 grams red Currants
- 80 grams Dark chocolate
- 120 grams Pastry flour
- 2 tsps Baking powder
- 80 grams ground Hazelnuts
- 120 grams sugar
- 200 grams Yogurt (0.1% fat)
- 2 eggs
- 1 tsp Red pepper flakes
- ½ tsp Orange peel
- ½ tsp Lemon peel
- 1 pinch Ground cinnamon
- 1 pinch Bourbon vanilla
- 80 grams liquid butter
Preheat oven to 180°C (approximately 350°F). Place paper cases into the wells of the muffin baking tin. Rinse currants and drain on paper towels, then remove currants from the panicle. Chop chocolate coarsely.
Combine flour and baking powder and sift into a bowl. Mix in hazelnuts, chocolate and sugar. Combine yogurt with the eggs in a second bowl. Stir in red pepper flakes, orange and lemon peel, cinnamon and vanilla into yogurt mixture. Pour yogurt mixture into flour mixture and stir briefly. Add butter.
Fill paper cases 3/4 full with layers of batter and currants. Start with batter and finish with currants. Place muffin tin in the oven and bake for 30-35 minutes. Then switch off the oven and leave muffins for another 5 minutes in the open oven. Then remove and let cool completely and serve.
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 1.9 g | (6 %) |