Swiss Black Currant Seeds Muffins
|Flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted and cooled|
|Black currant jelly||1⁄3 Cup (5.33 tbs)|
|Toasted sesame seeds||2 Tablespoon (Toast In Small Frying Pan On Medium Heat. Stir Until Brown)|
Combine flour, sugar, baking powder and salt in a large bowl and stir well.
In another bowl whisk egg, milk, melted butter and vanilla.
Pour into center of dry ingredients and mix for 10 seconds.
Fill muffin pans one-half full.
Spoon a dollop of jelly in center and cover with more batter until they are three-fourths full.
Sprinkle tops with toasted sesame seeds.
Bake until brown.
Bake at 375 degrees about 25 minutes