Red Currant And Pistachio Muffins Recipe

Name: Red Currant And Pistachio Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1/2 cups Sugar; 1/4 cups Brown Sugar; 2 Tablespoons Baking Powder; 1/2 cups Butter; 3/4 cups Whole Milk; 1 Egg, Beaten; 2 cups Red Currants; 1/2 cups Pistachios, Shelled And Chopped; 1/4 cups Demerara Sugar

Servings: persons

2 cups All-purpose Flour
1/2 cups Sugar
1/4 cups Brown Sugar
2 Tablespoons Baking Powder
1/2 cups Butter
3/4 cups Whole Milk
1 Egg, Beaten
2 cups Red Currants
1/2 cups Pistachios, Shelled And Chopped
1/4 cups Demerara Sugar

1
Preheat the oven to 350u00b0F. Grease or line your muffin tins with cupcake liners.
2
Combine flour, white sugar, brown sugar, and baking powder in a bowl.
3
Combine butter, milk and egg in another bowl and stir well.
4
Now slowly add the wet ingredients to the dry ingredients. Gently fold in the currants and pistachios. It's okay if there are a few lumps in the batter. Do not over mix it.
5
Spoon batter into muffin tins until 2/3 full. Sprinkle demarara sugar over top.
6
Place in the oven and bake for 20 -25 minutes. Note: if you are worried about sugar over browning, lay parchment over the muffins for the last few minutes of baking.
7
Remove from the oven and let cool for 10 minutes.
8
Pop them out of the tins. Serve with a smile.

690

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1/2 cups Sugar, 1/4 cups Brown Sugar, 2 Tablespoons Baking Powder, and more.

Yes, Red Currant And Pistachio Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Currant And Pistachio Muffins

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