Red Currant Muffins

Recipe by Thorsten
READY IN: 1hr 15mins
YIELD: 12 Muffins




  • Grease muffin cups and place the in the freezer until use.
  • Preheat oven (360°F, 180°C).
  • In a bowl mix flour, baking powder, baking soda and currants; set aside.
  • In a large bowl beat the egg slightly. Add sugar, vegetable oil and buttermilk and mix thoroughly.
  • Add flour-currant mixture and stir just until combined. Batter will be sticky.
  • Divide batter equally among the prepared muffin cups. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  • Meanwhile prepare the meringue topping. Beat egg whites and salt with a mixer on high speed until foamy and soft peaks are formed, then gradually add powdered sugar and beat until meringue is stiff. At last fold in the currants carefully.
  • When muffins are done, remove from oven. Spread the meringue topping on each muffin. Put the muffins back into the oven and let the meringue topping dry out for about 5 - 10 minutes. The meringue topping should be white or only slightly brown.
  • Remove muffins from oven and let cool down in muffin cups for 5 - 10 minutes. Then remove the muffins from the cups and serve warm or let cool down completely.
  • NOTE: You can replace red currants by black currants or other small berries.