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  • Balsamic – Currant Muffins

    1 vote
    Balsamic – Currant Muffins
    Prep: 5 min Cook: 25 min Servings: 1
    by Catherine Pappas
    920 recipes
    >

    Ingredients

    • 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

    Directions

    1. Preheat Oven 350 degrees:
    2. Combine the milk and vinegar and let sit until ready to use.
    3. In a large bowl combine the flour, baking powder, baking soda and salt.
    4. 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.
    5. Slowly add the flour mixture, while mixing on low.
    6. In a food processor combine the currants, brown sugar and balsamic vinegar and process for a second or two.
    7. Prepare the cupcake tins with butter or paper cupcake holders.
    8. Fill halfway with the batter; followed by a teaspoon of currant filling and fill the rest of the cupcake with batter.
    9. Finish each cupcake with a sprinkle of the sugar topping.
    10. Bake 20 – 25 minutes or until toothpick test comes out clean.

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