Redcurrant Muffins with Meringue Topping

Name: Redcurrant Muffins with Meringue Topping
Total time: 1 h 15 min
Yield: 10
Ingredients: 2 cups Red currant; 0.125 cup water; 0.25 cup powdered sugar; 1.5 cups All purpose flour; 2 teaspoons Baking powder; 0.667 cup superfine caster sugar; 2 eggs (separated); 8 tablespoons sunflower oil; 6 tablespoons milk; 0.5 unwaxed lemon (juice and finely grated zest); 1.5 cups Red currant; 2 egg whites; 0.5 cup superfine caster sugar

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Redcurrant Muffins with Meringue Topping

Difficulty:

moderate

Difficulty

Preparation:

1 hr 15 min.

Preparation

Calories:

314

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	314 kcal	(15 %)
Protein	4.73 g	(5 %)
Fat	12.56 g	(11 %)
Carbohydrates	47.3 g	(32 %)
Sugar added	26.41 g	(106 %)
Roughage	1.79 g	(6 %)

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more nutritional values

Vitamin A	36.01 mg	(4,501 %)
Vitamin D	0.52 μg	(3 %)
Vitamin E	1.09 mg	(9 %)
Vitamin B₁	0.17 mg	(17 %)
Vitamin B₂	0.21 mg	(19 %)
Niacin	1.76 mg	(15 %)
Vitamin B₆	0.04 mg	(3 %)
Folate	46.06 μg	(15 %)
Pantothenic acid	0.15 mg	(3 %)
Biotin	2.71 μg	(6 %)
Vitamin B₁₂	0.3 μg	(10 %)
Vitamin C	17.57 mg	(18 %)
Potassium	150.21 mg	(4 %)
Calcium	81.9 mg	(8 %)
Magnesium	11.15 mg	(4 %)
Iron	1.4 mg	(9 %)
Iodine	17.78 μg	(9 %)
Zinc	0.26 mg	(3 %)
Saturated fatty acids	1.61 g
Cholesterol	35.91 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the redcurrant puree: 2 cups
Red currant; ⅛ cup
water; ¼ cup
powdered sugar

For the cupcakes: 1 ½ cups
All purpose flour; 2 teaspoons
Baking powder; ⅔ cup
superfine caster sugar; 2
eggs (separated); 8 tablespoons
sunflower oil; 6 tablespoons
milk; ½
unwaxed lemon (juice and finely grated zest); 1 ½ cups
Red currant

For the meringue: 2
egg whites; ½ cup
superfine caster sugar

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Preparation steps

For the redcurrant puree: put the redcurrants and water in a pan. Bring to a simmer and cook for 5-10 minutes, until soft and pulpy.

Rub through a sieve, to remove the skins and pips, and while still warm sift in the icing sugar and stir to dissolve. Set aside to cool completely.

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole muffin tin.

Sift the flour and baking powder into a mixing bowl.

Whisk together the sugar, egg yolks, oil, milk, lemon juice and zest until smooth. Stir into the flour until blended.

Spoon into the paper cases and bake for 15-20 minutes until golden and risen. Leave in the tin.

For the meringue: whisk the egg whites until they stand in soft peaks. Gradually whisk in the sugar until the mixture is stiff. Add 3 tablespoons of the fruit puree and gently swirl it through to marble.

Spread any remaining fruit puree on top of the cakes.

Spoon the meringue on top of the cupcakes. Return the cupcakes to the oven for 5-7 minutes, until the meringue is set. Place the cakes on a wire rack to cool completely.