balsamic – currant muffins

(1)
Recipe by
Catherine Cappiello Pappas
Amityville, NY

These muffins are a perfection combination of sweet and savory. Perfect for Breakfast, brunch of dessert! Enjoy~

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(1)
yield 1 dozen
prep time 5 Min
cook time 25 Min

Ingredients For balsamic – currant muffins

  • 1½ cups flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 5 tablespoons butter
  • ¾ cups sugar
  • ½ cup sour milk – (milk plus 1 tps. vinegar or lemon juice – let milk sit a minute)
  • 1 egg
  • for balsamic – currant filling:
  • ½ cup currants (or raisins)
  • 1 tablespoon balsamic vinegar
  • ¼ cup brown sugar
  • sugar topping:
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar

How To Make balsamic – currant muffins

  • 1
    Preheat Oven 350 degrees:

    Combine the milk and vinegar and let sit until ready to use.

    In a large bowl combine the flour, baking powder, baking soda and salt.

    In a mix-master combine the butter and sugar; mix until smooth. Add the egg and continue to mix. Add the sour milk while still mixing on low.

    Slowly add the flour mixture, while mixing on low.

    In a food processor combine the currants, brown sugar and balsamic vinegar and process for a second or two.

    Prepare the cupcake tins with butter or paper cupcake holders.

    Fill halfway with the batter; followed by a teaspoon of currant filling and fill the rest of the cupcake with batter.

    Finish each cupcake with a sprinkle of the sugar topping.

    Bake 20 – 25 minutes or until toothpick test comes out clean.

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