Balsamic – Currant Muffins

By ladygourmet

Ingredients

• For Balsamic – Currant Filling:
• 1 1/2 cups flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 5 tablespoons butter
• 3/4 cups sugar
• 1/2 cup sour milk – (milk plus 1 tps. Vinegar or lemon juice – let milk sit a minute)
• 1 egg
• 1/2 cup currants (or raisins)
• 1 tablespoon balsamic vinegar
• 1/4 cup brown sugar
• Sugar Topping:
• 1 tablespoon sugar
• 1 tablespoon brown sugar

Details

Servings 1
Preparation time 5mins
Cooking time 30mins
Adapted from livingthegourmet.blogspot.com

Preparation

Step 1

Preheat Oven 350 degrees:

Combine the milk and vinegar and let sit until ready to use.

In a large bowl combine the flour, baking powder, baking soda and salt.

In a mix-master combine the butter and sugar; mix until smooth. Add the egg and continue to mix. Add the sour milk while still mixing on low.

Slowly add the flour mixture, while mixing on low.

In a food processor combine the currants, brown sugar and balsamic vinegar and process for a second or two.

Prepare the cupcake tins with butter or paper cupcake holders.

Fill halfway with the batter; followed by a teaspoon of currant filling and fill the rest of the cupcake with batter.

Finish each cupcake with a sprinkle of the sugar topping.

Bake 20 – 25 minutes or until toothpick test comes out clean.