The weather is to blame. As soon as it gets cooler, I feel like baking. I slightly reworked the classic blueberry muffin recipe by using black currants instead.
I found a simple and quick recipe without sugar, which is a plus. Experimentally, I added crumbled cheese instead of milk to enhance the texture. It turned out great, but ½ cup of milk works just as well. Prep time: 10 minutes, baking time: 20 minutes.
- 1 cup flour (120 g)
- 1 egg
- 30 g butter
- 1 tsp. with a slide of baking powder
- grated nutmeg
- 40 g Circassian cheese (can be replaced with 80 ml milk)
- 70 ml liquid honey
- 2/3 cup berries
Mix everything in one bowl. Cut the butter into small cubes. Add the flour and baking powder. Mix in the egg, grate the nutmeg, crumble the cheese, and pour in 50 ml of water (or use pure milk instead of cheese and water). Add the liquid honey and mix the batter thoroughly until smooth.
Preheat the oven to 200°C. Fill muffin molds 2/3 full and bake for 20 minutes.
Mix everything in one bowl. Cut the butter into small cubes. Add the flour and baking powder. Mix in the egg, grate the nutmeg, crumble the cheese, and pour in 50 ml of water (or use pure milk instead of cheese and water). Add the liquid honey and mix the batter thoroughly until smooth.
Preheat the oven to 200°C. Fill muffin molds 2/3 full and bake for 20 minutes.
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