Reviews (2)
10
Prepared by: Marina Zolotseva
06/08/2015 Cooking time: 45 min
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To treat yourself to something sweet for tea, prepare delicious currant muffins at home with dark chocolate pieces. It's very tasty and very simple.
History of muffin making
The recipe for muffins filled with berries was developed in the early 18th century by the British, who used leftover dough to create the dessert. Initially, this confectionery was prepared for the working class. It was shaped like a flatbread with asymmetrical edges, which English cooks could bake in the oven or cook over an open fire. The ingredients included second-grade wheat flour, yeast, sugar and seasonal fruits. Until now, the British prepare this dessert in the form of flatbread in round muffin rings, thanks to which the edges of the confectionery product are smooth. This delicacy is served with jam, condensed milk or jelly.
The French consider the recipe for muffins in silicone molds to be the development of folk chefs, since the name of the dessert has a similar pronunciation to the word “moufflet,” meaning soft, sweet bread. The Germans insist on the authorship of the recipe for muffins with currants, since the word “muffen” is interpreted as the concept of “small pies”.
Confectioners from different countries not only have different versions of the origin of this dish, but also different methods of preparation. If the British prepare it in the form of a cake made from yeast dough, then the Americans make portioned muffins in metal and silicone forms without yeast with the addition of baking powder. This method of preparing muffins is common in European countries, where chefs prefer to use all kinds of additives: finely ground sausages, fruit syrups, essences, corn, green peas, hard cheese, poppy seeds, berries and other ingredients. KhozOboz will follow the example of its European colleagues and demonstrate a step-by-step recipe for blackcurrant muffins with photos.
Blackcurrant muffins
Blackcurrant muffins are a very simple and incredibly tasty version of homemade baking, which can serve as a real lifesaver in case of unexpected guests or a sudden need for sweets in the body. They are so quick and easy to prepare that even a novice cook can feel like a top-level pastry chef, since these muffins do not require any special culinary skills, but they always turn out above all praise and are very popular among children and adults.
The very concept of this type of baked goods, such as a muffin, appeared in our everyday life relatively recently, mainly with the beginning of the penetration of American fast food establishments into our country, and Western culture in general. It’s interesting that as a child, my husband really loved a book about the adventures of the little donkey Muffin, but, of course, in those distant Soviet times he did not even suspect the gastronomic origin of this name. In the Russian translation of the book, the donkey could well be called Cupcake, so that readers would better understand what we are talking about.
And indeed, our cupcakes and foreign muffins are similar in their external characteristics, like twin brothers, but inside these types of baked goods there are still differences. Muffin batter is usually very thoroughly mixed with a large amount of flour and butter, resulting in muffins that have a denser, "heavier" consistency. Muffins differ from them in their airy and porous structure, since it is recommended to knead the dough for them very briefly. Moreover, it is not at all necessary to use a mixer for this; it is enough to make just a few movements with a spoon to lightly combine all the components.
Today I offer you a recipe for classic blackcurrant muffins, which are incredibly popular in America and are also served in coffee shops and restaurants around the world. Black currant is one of the best fillings for these baked goods, since this sour, aromatic berry goes very harmoniously with the sweet pastry dough and gives the muffins a bright and piquant taste. And although fresh berries can delight us only a couple of weeks a year, muffins with black currants can be safely prepared from frozen berries, which are now available in stores in any season.
Be sure to try making muffins with black currants using this simple recipe, and you will get a delicious dessert for tea or coffee, with an airy, porous consistency, a delicate sweet and sour taste and an amazing aroma!
Benefits of the dish
A dessert made from dough without yeast with the addition of black currants can affect the release of endorphin (the hormone of happiness) in the body of people who consume this delicious confectionery product. The delicacy has such an amazing taste that the feeling of pleasure from eating muffins contributes to the saturation of neurons with endorphins. Thanks to this process, the functioning of the nervous system is normalized in the body. Therefore, doctors consider such desserts to be a kind of antidepressants. Due to the content of blackcurrant filling, the body of a sweet tooth receives many vitamins and microelements: pectins, essential oil, vitamin A, B, C, E. This helps strengthen the immune system, improve the health of internal organs, improve memory and normalize metabolism.
Easy-to-prepare confectionery products are ideal for decorating a sweet buffet table, which is usually set during children's parties and weddings. Those with a sweet tooth will be pleasantly surprised by serving tea with amazingly delicious muffins with currants or any other fillings.
Ingredients:
- black brewed tea – 1 glass;
- granulated sugar – ½ cup;
- white wheat flour - 2 cups (for the dough), a little more will be needed for sprinkling the berries;
- vanillin - a pinch;
- cocoa powder – 1 tablespoon;
- baking soda – ½ teaspoon;
- vegetable oil – ½ cup;
- black currant – 1 cup.
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Home cooking
Summer! berry abundance and heavenly time for lovers of baking and desserts with berries. And, even though it’s wildly hot here in Rostov-on-Don in July, I couldn’t resist the temptation and bought blackcurrants for a cupcake; I’ll have to turn on the oven. Creamy cupcake with fresh blackcurrants is delicious and impressive, and the recipe is simple and quick. A cupcake with blackcurrants looks elegant for summer and without any additional decorations, but I like to top it with five-minute currant jam and cook it while the cupcake is baking. Instead of blackcurrants, of course, you can use any berries and fruits. This cupcake's twins, Fresh Strawberry Cupcakes, are at this link. A large selection of proven recipes for homemade muffins for every taste - follow this link. A selection of pastries and desserts with berries - follow this link.
Compound:
- Flour - 250-270 grams
- Sugar - 160 grams
- Baking powder - 2 teaspoons
- Vanillin - 1 gram
- Butter - 200 grams
- Eggs - 4 pieces
- Salt - a pinch
- Fresh berries (black currant) - 200-250 grams
- Powdered sugar for decoration - optional
- Vegetable oil for greasing parchment
- For currant jam - 150 grams of currants, 100-120 grams of sugar
How to make a delicious, aromatic and beautiful creamy blackcurrant cupcake, decorated with five-minute currant jam
It will take about 15 minutes to prepare the dough for the currant cake, so you can immediately turn on the oven to preheat to 180 degrees. Grind soft butter with sugar.
Cream butter and sugar
Beat the eggs with a whisk with a pinch of salt and add to the butter and sugar, mix.
Add beaten eggs
Add flour sifted with baking powder and vanilla, stir until smooth, no need to beat for long. The consistency of the dough is visible in the photo. You may need a little more or less flour; adjust the amount of flour depending on the size of the eggs.
Add sifted flour with baking powder and vanilla
Add black currants to the dough.
Add black currants
Mix carefully, being careful not to damage the berries. Line a cake pan with parchment, grease with odorless vegetable oil and lay out the dough.
Place the dough in the pan on oiled parchment
Bake the currant cake for 35-45 minutes at 180 degrees until golden brown. During this time, if desired, it is easy to make quick currant jam. Mash the currants with sugar - without fanaticism, let some of the berries remain whole and cook over low heat for 5-6 minutes. The aroma in the kitchen is indescribably wonderful... Check the readiness of the cake by piercing it to the bottom with a wooden skewer; it should come out dry.
Bake the blackcurrant cake until golden brown.
Remove the currant cake from the pan by pulling on the parchment. Creamy cake with whole blackcurrants is ready.
Creamy cake with fresh blackcurrants
If desired, decorate the cupcake with powdered sugar. Here is a cross-section of the blackcurrant cupcake.
Creamy blackcurrant cake, delicious and aromatic
Currant jam for the cupcake can be served in a separate bowl, and I like to serve it as a dessert - pour the jam over the warm cupcake.
Cake with blackcurrant and currant jam five minutes
A cupcake with whole blackcurrants is a very summer pastry, bright, impressive, with a rich aroma. Preparing a five-minute cupcake with fresh blackcurrants and currant jam does not require much time, the recipe is simple and quick.
Bright fragrant summer cupcake with black currants
Herbal tea with mint, linden blossom, strawberry and currant leaves is ideal for a creamy cake with whole blackcurrants and quick jam.
Blackcurrant cupcake, summer homemade baking
Bon appetit!
