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

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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; 3.8 g protein; 34.5 g carbohydrates; 102.7 mg cholesterol; 163.4 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2011
instead of sherry i used vanilia and almond extract used raisins and currants but combined them with dry ingredients first so they won t sink. they are yummy and hubby can t stop eating them. enjoy Read More

Most helpful critical review

Rating: 3 stars
07/13/2003
I have to be honest and say that this recipe did not meet my expectations. I feel the sherry flavor is too over- powerering. The currants all sunk to the bottom of all of my muffins. These muffins are pretty good right out of the oven. When they are room temperature they're not so good. Also: too high in fat. Read More
(12)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/25/2011
instead of sherry i used vanilia and almond extract used raisins and currants but combined them with dry ingredients first so they won t sink. they are yummy and hubby can t stop eating them. enjoy Read More
Rating: 3 stars
07/13/2003
I have to be honest and say that this recipe did not meet my expectations. I feel the sherry flavor is too over- powerering. The currants all sunk to the bottom of all of my muffins. These muffins are pretty good right out of the oven. When they are room temperature they're not so good. Also: too high in fat. Read More
(12)
Rating: 5 stars
09/25/2011
instead of sherry i used vanilia and almond extract used raisins and currants but combined them with dry ingredients first so they won t sink. they are yummy and hubby can t stop eating them. enjoy Read More
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