balsamic – currant muffins
(1 rating)
These muffins are a perfection combination of sweet and savory. Perfect for Breakfast, brunch of dessert! Enjoy~
(1 rating)
yield
1 dozen
prep time
5 Min
cook time
25 Min
Ingredients For balsamic – currant muffins
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1½ cups flour
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½ tsp. salt
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1 tsp. baking powder
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½ tsp. baking soda
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5 tablespoons butter
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¾ cups sugar
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½ cup sour milk – (milk plus 1 tps. vinegar or lemon juice – let milk sit a minute)
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1 egg
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for balsamic – currant filling:
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½ cup currants (or raisins)
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1 tablespoon balsamic vinegar
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¼ cup brown sugar
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sugar topping:
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1 tablespoon sugar
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1 tablespoon brown sugar
How To Make balsamic – currant muffins
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1Preheat 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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Categories & Tags for Balsamic – Currant Muffins:
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