There are times, where it is the combination of colors that matters, more than the ingredients. With December approaching fast, I had cravings for red and white. And for sweets of course, hence these little currant-white chocolate muffins in my kitchen.
For 12-18 muffins:
150 g of brown sugar
300g of flour
100g of milk (yes that’s the way it was written in the recipe grams, so I didn’t complicate things, and just continued to watch the grams on my measuring cup)
50g of cream (I didn’t have any on hand so I left that out when I mad the muffins – but it was too bad, they were a bit drier than they should have been).
120g of sunflower/peanut oil.
1 pinch of salt
1 punnet of redcurrants
180g of white chocolate
Beat the sugar and eggs.
Add the flour, baking powder, milk and cream.
Then add oil and salt.
The dough should be smooth.
Adjust the consistency if needed, should the dough be too compact or too liquid.
Stir in the coarsely chopped white chocolate(personally I like bigger chunks that don’t melt completely in the cooking process)
Then gently mix the dough with a wooden spoon to incorporate the previously washed redcurrants.
Pour the dough into the molds (previously floured or protected with small paper cups).
Bake for 25 minutes.
Remove the muffins from the oven and let them cool to room temperature. (my recipe said to turn out the muffins still warm – that’s why I like my little paper molds – it keeps it all nice and clean).