Rating: 4 stars 4
2 Ratings
  • 5 star values: 1
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  • 3 star values: 1
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  • 1 star values: 0

A different muffin for Sunday brunch--or afternoon tea.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 medium sized muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees C (190 degrees F). Grease or spray with non-stick cooking spray 12 muffin tins.

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  • Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form.

  • Cream the sugar with the butter until light and fluffy. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites.

  • Sift the flour with the nutmeg and gently stir into the egg mixture until smooth. Stir in the currants. Pour the batter into the prepared tin.

  • Bake in preheated oven until the tops are golden brown and a tester inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts

301 calories; protein 3.8g; carbohydrates 34.5g; fat 17.2g; cholesterol 102.7mg; sodium 163.4mg. Full Nutrition
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