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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Personalized mini cakes or muffins to have for Brunch, Tea or Snack. *wink* They are one of my very favorites! Ingredients:
* 2 large eggs |
* 9 oz pastry flour, sifted |
* 1 tsp baking powder |
* 5.5 oz fine blonde cane sugar |
* 1 vanilla bean, seeds removed |
* 1/2 cup whole milk |
* 3.5 oz butter (7 tbsp), melted |
* 3.5 oz red currants fresh or frozen |
Directions:
1. Break the eggs in a large bowl. Add the sugar and with a hand mixer, beat until whiter in color (you can do this in a Kitchen Aid if you have one).
2. Melt the butter and once slightly cooled, add it, mixing until absorbed. Your batter should be smooth.
3. Remove the seeds from a vanilla pod and add them to the previous batter.
4. Sift the flour with the baking powder. Add them to your batter and mix until incorporated.
5. Pour the milk slowly while mixing.
6. Grease six small 1 cup ramekins (or use large muffin molds) and then add some flour to coat. Remove the excess of flour.
7. Fill them 2/3 full with the batter. Add as many red currants as you like.
8. Cook in a preheated oven at 350 F for about 30 to 35 min.
9. Check whether they are cooked by inserting the blade of a knife.
10. If dry, then remove and let cool for 5 min before unmolding.
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